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jRADCLIFFE COLLEGE LIBRARY) 

WOMEN'S ARCHIVES 

Transferred from 

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the whole forming a remarkable Text- 
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3 



H0¥ TO MIX DRINKS, 



OB 



THE BON-YIYANTS COMPANION, 



ooxTAnmra clear and reliable directions fob mixing all ths bbtbraoi 

U8XD IN THB UNITED STATES, TOGETHER WITH THB MOST POPULAR 

BBJTISa, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND SPANISH 

BSCIPES, EMBRACING PUNCHES, JULEPS, COBBLERS, 

Bra, BTa, Bra, in bndlxsb tabixtt. 



BY JERKY THOMAS, 

Formerly principal Bar-tender at tha Metropolitan Hotel, New York, and the Planter*! Honse, Si Low* 

TO WHICH IS APPENDED 

A MANUAL FOB THE MANUFACTURE 

or 

Cortoala, ^iqn^rs, Jaitrj Samp, &t., &*♦, 

AFTKB THB MOST APPROVED MBTHODS NOW USED IN TUB DIBTCLLATTON 09 
LIQUORS AND BEVERAGES, DESIGNED FOB THB SPECIAL USB OF 
MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, 
GROCERS, TAVERN-KEEPERS, AND FRIVATB FAMI- 
LIES, THE SAME BEING ADAPTED TO THB 
TBADB OF THB UNITED STATES 
AND OANADAS. 

fttttjSfrftttjfl with §t#ttllftlVt <$«0ttWitt00. 

THB WHOLX CONTAINING 

0"VBR 600 -VJLXjTJJLJBXj^I RECIPES, 

BY CHRISTIAN SCHULTZ, 

• 

of Chemistry, Apothecary, and Mantimrtnrer of Wlnea, Iiqnon, Cordlala, 
Ac, etc, from Berne, Switzerland. 



^ NEW YORK: 
DIOK & FITZGERALD, PUBLISHERS, 



NO. 18 ANN STREET. 
1862. 



HAHVA8D COUEGE UB«A8Y 

/V*TJ, ../.• m 1-3, 






J 



Entered aeeoedlng to Act of Congress, In the year 1862, by 

DICE & FITZGEEALD, 

In the Clerk's Office of the District Court of the United States, 
for the Southern District of New York. 



L4l. 9 7 
T4? 



m'orxa A MILLXB, 8TKBBOTYPIR«. a Ju ALTOS*, PBOmOU 



PREFACE. 



men have in- 
dulged in "so- 
cial drinks." 
The j have al- 
ways possess- 
ed themselves 
of some popu- 
lar beverage 
apart from 
water and 
those of the 
breakfast and 
tea table. 
Whether it ia 
.judicious that 
mankind 
should con- 
tinue to indulge in such things, or whether it would be wiser to abstain 
from all enjoyments of that character, it is not our province to decide. 
We leave that question to the moral philosopher. We simply contend 
that a relish for " social drinks" is universal ; that those drinks exist in 
greater variety in the United States than in any other country in the 
world ; and that he, therefore, who proposes to impart to these drinks 
not only the most palatable but the moat wholesome characteristics of 
which they may be made susceptible, is a genuine public benefactor. 
That is exactly our object in introducing this little volume to the public. 
We do not propose to persuade any man to drink, for instance, a punch, 
or a julep, or a cocktail, who has never happened to make the acquaint- 
ance of those refreshing articles under circumstances calculated to induce 
more intimate relations; but we do propose to instruct those whose "in- 
timate relations" in question render them somewhat fastidious, in the 
daintiest fashions thereunto pertaining. 
We very well remember seeing one day in London, in the rear of the 



4 PREFACE. 

Bank of England, a small drinking saloon that had been set up "by a 
peripatetic American, at the door of which was placed a board covered 
with the unique titles of the American mixed drinks supposed to be pre- 
pared within that limited establishment. The " Connecticut eye-open- 
ers" and "Alabama fog-cutters," together with the u lightning-48mashes" 
and the "thunderbolt-cocktails," created a profound sensation in the 
crowd assembled to peruse the Nectarian bill of fare, if they did not 
produce custom. It struck us, then, that a list of all the social drinks 
—the composite beverages, if we may call them so — of America, would 
really be one of the curiosities of jovial literature ; and that if it was 
combined with a catalogue of the mixtures common to other nations, 
and made practically useful by the addition of a concise, description of 
the various processes for " brewing" each, it would be a " blessing to 
mankind." There would be no excuse for imbibing, with such a book at 
hand, the "villainous compounds" of bar-keeping Goths and Vandals, 
who know no more of the amenities of bon vivant existence than a Hot- 
tentot can know of the bouquet of champagne. 

" There's philosophy," says Father Tom in the drama, " even in a jug 
of punch." We claim the credit of "philosophy teaching by example," 
then, to no ordinary extent in the composition of this volume ; for our 
index exhibits the title of eighty-six different kinds of punches, together 
with a universe of cobblers, juleps, bitters, cups, slings, shrubs, &c., each 
and all of which the reader is carefully educated how to concoct in the 
choicest manner. For the perfection of this education, the name, alone, 
of Jerry Thomas is a sufficient guarantee. He has travelled Europe and 
America in search of all that is recondite in this branch of the spirit art. 
He has been the Jupiter Olympus of the bar at the Metropolitan Hotel 
in this city. He was the presiding deity at the Planter's House, St. 
Louis. He has been the proprietor of one of the most recherche saloons 
in New Orleans as well as in New York. His very name is synonymous 
in the lexicon of mixed drinks, with all that is rare and original. To 
the "Wine Press," edited by F. S. Cozzens, Esq., we are indebted for 
the composition of several valuable punches, and among them we may 
particularize the celebrated "Nuremburgh," and the equally famous 
" Philadelphia Fish House" punch. The rest we owe to the inspiration 
of Jerry Thomas himself, and as he is as inexorable as the Medes and 
Persians in his principle that no excellent drink can be made out of 
any thing but excellent materials^ we conceive that we are safe in assert- 
ing that whatever may be prepared after his instructions will be able to 
speak eloquently fof itself " Good wine needs, no bush," Shakespeare 
tells us and over one of Jerry's mixtures eulogy is quite as redundant. 



CONTENTS. 



TM» Table of Contents refers to the Numbeb or bach Recipx, abd not to the 
number of the pages. For tits Table of Contents to the" Manual foe the Man- 

tTFAOtUBB OF COBDIALS, STOUTS, &0.," 866 pOQ6 285. 



XSOIPX 

Absinthe, How to drinks 210 

A la Ford, Punch 26 

44 Bomain, Punch 67 

Ale Punch 78 

44 Flip 147 

44 Sangaree. 129 

Apple, Pine, Punch » 18' 

44 Toddy... 182 

44 Punch 72 

A Protestant Bishop 188 

Archbishop. '. 180 

'Arf-and-'arf 212 

Arrack. 60 

* Punch 51 

44 M another method. 62 

Auld Man's Milk 80 

Badminton 195 

Balaklava Nectar 171 

Baltimore Egg Nogg. 84 

Barbadoes Punch T . 70 

Bimbo Punch 68 

Bishop, a laPrusse 178 

44 anotherredpe 179 

" aProtestant 188 

Bitters, Decanter 198 

44 andSherry 219 

Black Stripe. 200 

Blue Bltzcr 197 

Bottlod Velvet 192 



BXOIPS 

Bottle of Champagne Cocktail 110 

w Brandy Cocktail 106 

Brandy and Gum 21T 

44 " Soda 216 

tt w RumPunch 6 

44 Burnt, and Peach 199 

44 Champarelle 166 

44 Cocktail , 107 

" " Fancy 108 

44 Crnsta. 116 

44 Fix 140 

" Flip 160 

" Julep 89 

44 Poneyof 216 

44 Punch 2 

44 ' 4 foraParty 8 

44 Sangaree 127 

44 Scafta 167 

44 Shrub 158 

44 Sling 186 

44 Smash 94 

" Sour 142 

44 Straight 218 

44 Toddy 188 

Brunow, Cup, a la 169 

Burnt Brandy and Peach 199 

Cafe, Faivre's Pousse 164 

44 Parisian 168 

44 Santina's 168 



6 



CONTENTS. 



XKKPE 

Canadian Pouch 48 

Capillaire 66 

" another method 66 

Captain Marryatt's Becipe for Mint 

Julep 87 

Cardinal. 181 

Catawba Cobbler 100 

Century- Club Punch 60 

ChablisCup 198 

Champagne Cobbler 99 

44 Cocktail 110 

44 Cup , 198 

u or Claret Cup, a la Bru- 

now 169 

44 Punch 12 

Ghamparelle, Brandy 166 

CherryShrub 154 

Cider Nectar 194 

44 Punch 74 

Claret Cobbler 102 

44 Cup 186 

44 " alaBrunow 169 

u « a la Lord Baltoun 191 

u Mulled 124 

tt Punch 14 

Cobbler, Catawba 100 

44 Champagne 99 

41 Claret 102 

44 Hock 101 

44 Sauterne 108 

44 Sherry....' 98 

44 The : 97 

44 Whiskey 104 

Cocktail, Bottle of Brandy 106 

44 Brandy 107 

44 Champagne 110 

44 Fancy Brandy 108 

44 "Gin 112 

44 Gin Ill 

44 Japanese 118 

44 Jersey 114 

44 Soda 115 

44 The 105 

44 Whiskey 109 

Gold Punch 54 

44 Whiskey Punch.. 7 

Columbia Skin 206 

Copenhagen 174 

Crimean Cup, a la Marmpra 172 

441444 Wyndham 179 

Crusta, Brandy 116 

« Gin 118 



BECIPE 

Crusta, The 105 

44 Whiskey 117 

Cup, a la Brunow. 169 

11 Marmora 172 

44 Wyndham 178 

Cup,Chablis. 198 

44 Claret 186 

44 * a la Lord Saltoun 191 

44 w Champagne 169 

44 u Porter 187 

Curacoa, English 188 

44 Punch.... 20 

Currant Effervescing draught 285 

44 Shrub 156 

44 tt White 155 

Czar, Noctar for the 169 

Decanter Bitters, " Jerry Thomas's 

Own" 198 

D'OraayPunch 79 

Draught Lemonade 282 

Drink for Dog Days. 229 

44 44 Families 288 

DryPunch 87 

Duke of Norfolk Punch 60 

44 44 •* another method 60 

Effervescing Draught , 285 

Egg and Sherry. 218 

Egg Flip 148 

44 another method 149 

EggNogg 80,81 

44 Baltimore.. 84 

44 for a Party 88 

44 General Harrison's 85 

44 Hot 82 

44 Sherry , 86 

Eggs, Mulled Wine without 120 

44 ** " with 121 

44 « 44 with the white of 122 

English Curacoa ' 188 

44 MilkPunch 24 

44 44 44 another method. 25 

Faivre's Pousse Cafe. 164 

Fancy Brandy Cocktail 108 

44 Drinks 161 

44 GinCocktail .•...Ill 

Fish-house Punch, Philadelphia 46 

Fixes and Sours 189 

Fix, Brandy 140 

44 Gin 141 




CONTENTS. 



Fix, Santa Crux .*.... 141 

Flannel, Yard of 148 

Flip, Ale 14T 

" Brandy 160 

« Egg 148 

u u another method 149 

* Negus and Shrub 144 

• Bum 145 

H u another method 146 

General Harrison's Egg Nbgg. 86 

Gin and Pine 202 

• tt Tansy 208 

" ** Wormwood 204 

» Cocktail Ill 

• tt Fancy 112 

« Crusta.» 118 

•« Fix ..,». 141 

« Julep 90 

« Punch. 10 

« « byBoyer. 11 

» «* for bottling 28 

• Sangaree 128 

• Sling 188 

• Smash 96 

« Sour 148 

« Straight 214 

tt Toddy 186 

Ginger Lemonade. 227 

» Wine 286 

Glasgow Punch, 29 

Gothic Punch 62 

Grassot Punch. 44 

Gum and Brandy 217 

Harrison's Egg Hogg, General. . ; 86 

Hock Cobbler 101 

tt Cup. 198 

Honey and Peach 201 

Hot Brandy and Bum Punch. 5 

" EggNogg 82 

«* Milk Punch 28 

•« Bum 208 

<* Bumrastian ...185 

•* 8piced Bum 207 

u WhiakeySling 187 

** ** Punch 9 

•»«•♦* Scotch * 8 

u u u Iriflh 6 

Ice and Sherry 820 

Imperial Drink for Families 



Imperial Punch 41 

u Baspberry Whiskey Punch 77 

Indian Punch, West 69 

Irish Whiskey Funoh. 6 

Italian Lemonade. 189 

Japanese Cocktail «... 118 

Jelly, Punch 27 

M Jerry Thomas's Own Bitters" 198 

Jersey Cocktail 114 

Juleps, Bemarkson _.... 87 

Julep, Brandy 89 

■* Gin. 90 

" Mint, Captain Marryatt's Be- 

cipefor 87 

u Mint 88 

u Pineapple 92 

14 Whiskey. 91 

Kirechwasaer Punch 78 

Knickerbocker 184 

L'Amour, Pousse..... 165 

La Patria Punch... v 88 

Lemonade *...... 222 

» Draught 282 

tt Fine, for Parties 224 

* Ginger 227 

« Italian 189 

«• Orgeat 226 

** Plain 228 

•* Powders 281 

Light Guard Punch 46 

Lion, White 176 

Locomotive , 177 

Louisiana Sugar-houso Punch 86 

Marmora, Cup, a la. 172 

Milk Punch, English 24 

" another method. 25 

22 

** " Hot 28 

tt White Tiger's 175 

Mint Julep 88 

w tt CaptMarryatt'sBecipefor 87 

Mississippi Sugar-house Punch 4 

Mulls and Sangarees 119 

Mulled Claret, a la Lord Saltoun 124 

u Winein Verse 128 

" «* without Eggs 120 

" « with u 121 

u u u the white of Eggs 122 



u 



u 



8 



CONTENTS. 



National Guard Punch 88 

Nectar, Babklaya. 171 

44 Cider .194 

44 fortheCfear 169 

44 Punch T5 

* Soda 228 

« 284 

Negus, Flip and Shrub 144 

44 Port Wine 151 

« - «* another way...... 182 

u Soda... 188 

Nogg,Egg. 81 

44 * 4 Baltimore 84 

u *» foraParty 88 

* tt General Harrison's 86 

44 u Hot...., 82 

* « Sherry 86 

Nonsuch Punch 47 

Norfolk Punch, Duke of. 60 

« « ** another way. 60 
Nuremburg Punch 56 

Orangeade 225 

Orange EfferresctDg Draught........ 285 

14 Punch i..... 76 

Orgeat Lemonade 226 

44 Punch 19 

Oxford " ,... 68 

Parisian Pousse Cafe kk . 163 

Peach and Burned Brandy 199 

44 tt Honey 201 

Philadelphia Fish-house Punch 46 

Pineapple Julep. 92 

44 . Punch 18 

Pine and Gin 202 

Pope 182 

Porteree 180 

Porter Sangareo * 180 

Port Wine Negus 151 

« « « another method... 152 

" u Punch 16 

Pousse Cafe, Faivres 164 

44 «* Parisian 168 

" " Santina's 162 

tt L'Amour 165 

Prusse, Bishop, a la 178 

Punch, a la Ford. 26 

44 u Bomain 67 

44 Ale 78 

44 Apple 72 

44 Arrack 61 



ncira 

Punch Arrack, another method 52 

44 Barbadoes. 70 

44 Bimbo 68 

44 Brandy 2 

44 " foraParty.... ...... 8 

41 » and Bum, Hot 6 

44 Canadian 48 

44 Century Club 69 

44 Champagne 12 

44 Cider 74 

44 Claret 14 

44 Cold 54 

44 " Whiskey 7 

44 Ouxacoa 20 

44 D'Orsay 79 

" Dry 87 

44 Duke of Norfolk ?..... 60 

44 English Milk : 24 

" " " another way.... 25 

44 Gin 10 

44 "bySoyeT 11 

44 " for bottling 28 

44 Glasgow 29 

44 Gothic 62 

44 Grassot 44 

" Hints about 1 

44 Hot Brandy and Bum 5 

44 44 Milk 28 

44 Imperial Raspberry Whiskey 77 

44 » 41 

44 IrishWhiskey 6 

44 Jelly 27 

44 Kirschwasser.. 78 

x * La Patria ^ 88 

44 LightGuard 45 

44 Louisiana Sugar-house 86 

44 Milk..... 22 

44 " Hot 28 

44 Mississippi.... 4 

44 National Guard. 88 

44 Nectar. 75 

44 Nonsuch 47 

44 Norfolk 60 

44 Nuremburg 55 

44 Orange 76 

44 Orgeat 19 

44 Oxford 68 

44 -Philadelphia Fish-house. 46 

44 Pineapple : 18 

44 Port Wine.... 16 

u Queen 61 

44 Raspberry 82 



CONTENT*. 



Punch, Baspberry, Imperial Whiskey 77 

M Begent'a.... .- 80 

M " another way ; 81 

44 Rochester 40 

u Eocky Mountain. 48 

u Boman . 21 

u Bomain,ala. .-. 67 

* Boyal 68 

« Euby 57 

44 Bam, Hot 5 

44 Saaternc 15 

* Scotch Whiskey 8 

44 Sherry 18 

* Sixty-Ninth Regiment 85 

44 Spread Eagie 89 

44 St Charles..... 84 

44 Tea ~ 68 

44 Tip-Top 49 

44 Thirty-Second Begiment 42 

44 Uncle Toby 64 

* United Service 56 

u Vanilla ....17 

* Victoria 42 

44 Westlndian 69 

. * Whiskey 9 

44 •* Cold » 7 

* tt Irish 6 

44 » Scotch 8 

44 Yorkshire 71 

Queen Punch. 61 

Quince Liqueur 190 

Baspberry, Effervescing Drink 285 

44 Punch. 82 

44 Shrub 157 

44 WhfskeyPunch 77 

Ratafias 170 

Regent's Punch 80 

44 " another Becipe 81 

Begiment Punch, Seventh 88 

44 tt Sixty-Ninth 85 

44 " Thirty-Second.... 42 

Rhino Wine and Seltzer Water 211 

Rochester. 40 

Bocky Mountain Punch 48 

Boman Punch 21 

Romain, a la Punch. 67 

Boyal Punch 58 

Ruby Punch 57 

Bum and Brandy Punch, Hot 5 

Bum Flip. 140 

1* 



Ram Flip, another method 146 

Bumfustian 185 

Bum, Hot 208 

44 "spiced 207 

44 Shrub 159 

44 " English 160 

Sangaree, Ale 129 

44 Brandy.... i 127 

44 Gin 128 

44 Porter 180 

44 Port Wine 125 

44 Sherry 126 

Sangarees and Mulls ... 119 

Santa Cruz Fix 141 

44 tt Sour 148 

Santlna's Pousse Cafe :.. 163 

Sauterne Cobbler 108 

44 Punch 15 

Scaflh, Brandy 167 

Scotch Whiskey Punch 8 

44 tt Skin 205 

Seltzer Water and Rhine Wine 211 

Seventh Begiment Punch 88 

Sherbet 280 

44 Lemon 282 

44 for Punch 26 

Sherry and Bitters 219 

tt tt Egg 218 

44 tt Ice 220 

44 Cobbler..: 98 

44 EggNog 86 

44 Punch 18 

44 Sangaree 126 

Shrub, Brandy 153 

44 Cherry.. 154 

44 Currant 156 

44 EnglishBum 160 

44 Negus, and Flip 144 

44 Baspberry 157 

* Bum 159 

44 White Currant . 155 

Sixty-Ninth Begiment Punch 85 

Skin, Columbia 206 

44 Scotch Whiskey 205 

Sleeper 168 

Sling, Brandy 186 

44 Gin „ 188 

44 HotWhisJfcey 187 

Slings and Toddies 181 

Smash, Brandy 94 

44 Gin 95 



i 



1 



10 



CONTENTS. 



UGOT 

Smash, The 98 

tt Whiskey 96 

Soda and Brandy 216 

• Cocktail 115 

tt Nectar 228 

44 Negua 158 

Soar, Brandy ^ 142 

44 Gin .* 148 

44 SantaCros 148 

Boom and Fixes... 189 

Spiced Bom, Hot 207 

Spread Eagle Punch 89 

Stone Fence 209 

Stone Wall 216 

St Charles Punch 84 

Strawberry Effervescing Draught.. . 285 
Sugar-house Punch, Louisiana. 86 

TansoyandGin 208 

Tea Punch 68 

Tiger's Milk, White 175 

TIp-TopPunch 49 

Thirty-Second Begiment 42 

Toddies and Slings 181 

Toddy, Apple 182 

* Brandy. 188 

tt Gin 185 

tt Whiskey 184 

Tom and Jerry .174 

Uncle Toby Punch 64 

United Service Punch 56 

Vanilla Punch It 

Velvet, Bottled 192 

VictorlaPunch 42 

West Indian Punch... 69 

Whiskey Cobbler 104 

44 Cocktail. 109 

44 Oruata 117 



Whiskey Julep 91 

44 Punch 9 

44 ** Cold 7 

44 «* Imperial Raspberry 77 

44 ** Irish 6 

44 * Scotch 8 

tt Skin, Scotch 205 

44 Sling,Hot 187 

44 Toddy 184 

White Currant Shrub 155 

44 lion 176 

44 Tiger'sMilk 175 

Wine Cobbler, Catawba 100 

44 " Champagne. 99 

44 « Claret 102 

44 u Hock 101 

44 •* Sherry..... 98 

44 Cocktail, Champagne 110 

44 Cup, Champagne. 169 

44 tt Claret 169 

44 Egg Nogg, Sherry 80 

44 Ginger 286 

44 Mulled Claret 124 

44 tt inverse 128 

44 tt withEggs. 121 

44 « withoutEggs. 120 

44 u with white of Eggs... .. 122 

44 Negus, Port 151 

44 ** * another method... 158 

44 Punch, Champagne 12 

44 * Claret 14 

44 tt Port 16 

44 * Sauterne 15 

44 tt Sherry 18 

44 Sangaree, Port 128 

44 Sherry. 126 

Wine, Seltzer Water and Ehine. 211 

Wyndhsm, Crimean Cup, a la 118 

TardofFlannel 148 

Yorkshire Punch 71 



HOW TO MIX MINKS; 



OB, 



THE BOMVAFFS COMPAMON. 



1, PUNCH. 

To make punch of any sort in perfection, the ambrosial 
essence of the lemon most be extracted by rubbing lumps 
of sugar on the rind, which breaks the delicate little vessels 
that contain the essence, and at the same time absorbs it. 
This, and making the mixture sweet and strong, using tea 
instead of water, and thoroughly amalgamating all the com- 
pounds, sojhat the taste of neither the bitter, the sweet, the 
spirit,- nor the element, shall be perceptible one over the 
other, is the grand secret, only to be acquired by practice. 

In making hot toddy, or hot punch, you must put in the 
spirits before the water: in cold punch, grog, <fcc, the 
other way. 

The precise portions of spirit and water, or even of the 
acidity and sweetness, can have no general rule, as scarcely 
two persons make punch alike. 



2. Brandy Punch. 

(Use lirge h»r gl»«.) 

1 table -spoonful raspberry syrnp. 

2 do. white sugar. 

1 wine-glass water. 
1$ do. brandy. 
£ small-sized lemon. 

2 slices of orange, , 
1 piece of pine-apple. 

Fill the tumbler with shaved ice, shake well, and dress 
the top with berries in season; sip throngh a straw. 



3. Brandy Punch. 



1 gallon of water. 

8 quarts of brandy, 




HOT BRANDT AND BUM PUNCH. 13 

£ pint of Jamaica ram. 

2 lbs. of sugar. 
Juice of 6 lemons. 

3 oranges sliced. 

1 pine-apple, pared, and cut up. 

1 gill of Curacoa. 

2 gills of raspberry syrup. 
Ice, and add berries in season. 

Mix the materials well together in a large bowl, and 
you have a splendid punch. 

4. Mississippi Punch. 

mm 

{Use large bar glass.) 

1 wine-glass of brandy. 

•}- do. Jamaica rum. 

£ do. Bourbon whiskey. 

| do. water. 

" 1| table-spoonful of powdered white sugar. 

i of a large lemon. 

Fill a tumbler with shaved ice. 

The above must be well shaken, and to those who like 

their draughts "like linked sweetness long drawn out," 

let them use a glass tube or straw to sip the nectar 

through. The top of this punch should be ornamented 

with small pieces of orange, and berries in season. 

i 
5. Hot Brandy and Rum Punch. 

(For ft party of fifteen.) 

1 quart of Jamaica rum. 
1 do. Cognac brandy. 
1 lb. of white loaf-sugar. 

4 lemons. 

3 quarts of boiling water. 
1 teaspoonful of nutmeg. 



14 COLD WHISKEY PUNCH. • 

Rub the sugar over the lemons until it has absorbed all 
the yellow part of the skins, then put the sugar into a 
punch-bowl ; add the ingredients well together, pour over 
them the boiling water, stir well together ; add the rum, 
brandy and nutmeg ; mix thoroughly, and the punch will 
be ready to serve. As we have before said, it is very im- 
portant, in making good punch, that all the ingredients 
are thoroughly incorporated ; and, to insure success, the 
process of mixing must be diligently attended to. Allow 
a quart for four persons; but this information must be 
taken cum grano sails / for the capacities of persons for 
this kind of beverage are generally supposed to vary con- 
siderably. 

6. Irish Whiskey Punch. 

This is the genuine Irish beverage. It is generally made 
one-third pure whiskey, two-thirds boiling water, in which 
the sugar has been dissolved. If lemon punch, the rind 
is rubbed on the sugar, and a small proportion of juice 
added before the whiskey is poured in. 

7. Cold Whiskey Punch. 

(For a party.) 

This beverage ought always to be made with boiling 
water, and allowed to concoct and cool for a day or two 
before it is put on the table. In this way, the materials 
get more intensely amalgamated than cold water and cold 
whiskey ever get. As to the beautiful mutual adaptation 
of cold rum and cold water, that is beyond all praise, being 
one of Nature's most exquisite achievements. (See " Glas- 
gow Punch," No. 29.) 

* Irish whiskey is not fit to drink until it is three yean old. The 
best whiskey for this purpose is Kenahan's LL whiskey.- 






- am punch. 15 

* 

8. Scotch Whiskey Punch. ' 

Steep the thin yellow shavings of lemon peel in the 
whiskeyy which should be Grlenlivet or. Islay, of the best 
quality; the sugar should be dissolved in boiling water. 
As it requires genius to make whiskey punch', it would be 
impertinent to give proportions. (See " Spread Eagle 
Punch? No. 39.) 

9. Whiskey Punch. 

(Use small bar glass.) 

1 wine-glass^ whiskey (Irish or Scotch). 

2 do, boiling water. 
Sugar to taste. 

Dissolve the sugar well with 1 -wine-glass of the water, 
then pour in the whiskey, and add the balance of the water, 
sweeten to taste, and put in a small piece of lemon rind, 
or a thin slice of lemon. 

10. G-in Punch. 

(Use large bar glass.) 

1 table-spoonful of raspberry syrup. 

2 do. do. white sugar, 

1 wine-glass of water. 

H do. gin. 

£ small-sized lemon. 

2 slices of orange. 

1 piece of pine-apple. 
Fill the tumbler with shaved ice. 
Shake well, and ornament the top with berries in season. 
Sip through a glass tube or straw. 



16 SHEBBY PUNCH. 

1 1 . Grin Punch. 

(From a recipe bj Boyer.) 

£ pint of old gin. 

1 gill of maraschino. 

The juice of two lemons. 

The rind of half a lemon. 

Four ounces of syrup. 

1 quart bottle of German Seltzer water. 

Ice well. 

12. Champagne Punch. (Per bottle.) 

1 quart bottle of wine. 
i lb. of sugar. 
1 orange sliced. 
The juice of a lemon. 
3 slices of pine-apple. 

1 wine-glass of raspberry or strawberry syrup. 
Ornament with fruits in season, and servo in champagne 

goblets. 

This can be made in any quantity by observing the pro- 
portions of the ingredients as given above. Four bottles 
of wine make a gallon, and a gallon is generally sufficient 
for fifteen persons in a mixed party. For a good cham- 
pagne punch, see "Mocky Mountain Punch" No. 43. 

13. Sherry Punch. 

(Use large bar glass.) 

2 wine-glasses of sherry. 

1 table-spoonful of sugar. 

2 or 3 slices of ©range. 
2 do. do. lemon. 

Fill tumbler with shaved ice, shake well, and ornament 
with berries in season. Sip through a straw. 



I 

*9 



VANILLA PUNCH. IT 

14. Claret Punch. 

(Use large bar glass.) ^ 

1£ table-spoonful of sugar. 

1 slice of lemon. 

2 or 3 do. orange. 

Fill the tumbler with shaved ice, and then pour in your 
claret, shake well, and ornament with berries in season. 
Place a straw in the glass. To make a quantity of claret 
punch, see "Imperial Punch" No. 41. 

15. Sauterne Punch. 

(Use large bar glass,) 

The same as claret punch, using Sauterne instead of 
claret. 

16. Port Wine Punch. 

(Use largo bar glass.) 

The same as claret punch, using port wine instead of 
claret, and ornament with berries in season. . 

17. Vanilla Punch. 

(Use large bar glass.) 

1 table-spoonful of sugar. 

1 wine-glass of brandy. 

The juice of \ of a lemon. 

Fill the tumbler with shaved ice, shake well, ornament 
with one or two slices of lemon, and flavor with a few 
drops of vanilla extract. 

This is a delicious drink, and should be imbibed through 
a glass tube or straw. 



18 OBftHAT PUNCH. 

18. Pine-Apple Punch. 

(For a party often.) 

4 bottles of champagne. 

1 pint of Jamaica rum. 

1 do. brandy. 

1 gill of Curacoa. 

Juice of 4 lemons. 

4 pine-apples sliced. 

Sweeten to taste with pulverized white sugar. 

Put £he pine-apple with one pound of sugar in a glass 
bowl, and let them stand until the sugar is well soaked in 
the pine-apple, then add all the other ingredients, except 
the champagne. Let this mixture stand in ice for about 
an hour, then add the champagne. Place a large block 
of ice in the centre of the bowl, and ornament it with loaf 
sugar, sliced orange, and other, fruits in season. 

Serve in champagne glasses. 

Pine-apple punch is sometimes made by adding sliced 
pine-apple to brandy punch. 

19, Orgeat Punch. 

(Use large bar glass.) 

1\ table-spoonful of orgeat syrup. 
1£ wine-glass of brandy. 

Juice of \ a lemon, and fill the tumbler with shaved ice. 
Shake well, ornament with berries in season, and dash 
port wine on top. 
Place the straw, as represented in cut of mint julep. 



MILK PUNCH. 19 

20. Curacoa Punch. 

•(Use large bar glass.) 

1 table»spoonful of sugar. 

1 wine-glass of brandy. 

j do. do. Jamaica rum. 

1 do. do. water. 

y pony glass of Curacoa. 

The juice of half a lemon. 

Fill the tumbler with shaved ice, shake well, and orna- 
ment with fruits of the season ; sip the nectar through a 
straw. 

21. Roman Punch. 

(Use large bar glass.) 

1 table-spoonful of sugar. 

1 do. do. raspberry syrup. 

1 tea-spoonful of Curacoa. 

1 wine-glass of Jamaica rum. 

\ do. do. brandy. 

The juice of half a lemon. 

Fill with shaved ice, shake well, dash with port wine, 
and ornament with fruits in season. Imbibe through a 
straw. 

22. Milk Punch. 

(Use large bar glass.) 

1 table-spoonful of fine white sugar. 

2 do. water. 

1 wine-glass of Cognac brandy. 
| do. Santa Cruz rum. 

} Tumblerful of shaved ice. 

Fill with milk, shake the ingredients well together, and 
grate a little nutmeg on top. 



20 ENGLISH MILK PUHOH. 

23. Hot Milk Punch, 

(Use large tar glass.) 

This punch is made the same as the above, with the ex- 
ception that hot milk is used, and no ice. 

24. English Milk Punch. 

Put the following ingredients into a very clean pitcher, 
viz.: 

The juice of six lemons. 

The rind of two do. 

1 lb. of sugar. 

1 pine-apple, peeled, sliced and pounded. 

6 cloves. 

20 coriander seeds. 

1 small stick of cinnamon. 

1 pint of brandy. 

1 do rum. 

*1 gill of arrack. 

1 cup of strong green tea. 

1 quart of boiling water. 

The boiling water to be added last ; cork this down to 
prevent evaporation, and allow these ingredients to steep 
for at least six hours ; then add a quart of hot milk and 
the juice of two lemons ; mix, and filter through a jelly- 
bag ; and when the punch has passed bright, put it away 
in tight-corked bottles. This punch is intended to be iced 
for drinking. 

25. English Milk Punch. 

(Another method.) 

This seductive and nectareous drink can also be made 
by the directions herewith given : 

To two quarts of water add one quart of milk. Mix one 

* See No. 60. 



PUNCH A LA. FORD. 21 

quart of old Jamaica ram with two of French brandy, and 
pat the spirit to the milk, stirring it for a short time ; let 
it stand for an hour, bat do not suffer any one of delicate 
appetite to see the melange in its present state, as the sight 
might create a distaste for the punch when perfected. Filter 
through blotting-paper into bottles ; and should you find 
that the liquid is cloudy, which it should not be, you may 
clarify it by adding a small portion of isinglass to each 
bottle. The above receipt will furnish you with half a 
dozen of punch. 

26. Punch & la Ford. 

(A redpe from Benson E. Hill, Esq., author of The Epicwrfs Almanac.) 

The late General Ford, who for many years was the 
commanding engineer at Dover, kept a most hospitable 
board, and used to make punch on a large scale, after the 
following method : 

He would select three dozen of lemons, the coats of 
which were smooth, and whose rinds were not too thin ; 
these he would peel with a sharp knife into a large earthen 
vessel, taking care that none of the rind should be detach- 
ed but that portion in which the cells are placed, contain- 
ing the essential oil ; when he had completed the first part 
of the process, he added two pounds of lump-sugar, and 
stirred the peel and sugar together with an oar-shaped 
piece of wood, for nearly half an hour, thereby extracting 
a greater quantity of the essential oil. Boiling water was 
next poured into the vessel, and the whole well stirred, 
until the sugar was completely dissolved. The lemons were 
then cut and squeezed, the juice strained from the kernels ; 
these were placed in a separate jug, and boiling water 
poured upon them, the general being aware that the pips 
wore enveloped in a thick mucilage, full of flavor ; half the 



22 PUNCH JELLY. 

lemon juice was now thrown in ; and as soon as the ker- 
nels were free from their transparent coating, their liquor 
*ras strained and added. 

The sherbet was now tasted ; more acid or more sugar 
applied as required, and care taken not to render the 
lemonade too watery. u Rich of the fruit, and plenty of 
sweetness," was the general's maxim. The sherbet was 
then measured, and to every three quarts a pint of Cognac 
brandy and a pint of old Jamaica rum were allotted, the 
spirit being well stirred as poured in ; bottling immediately 
followed, and, when completed, the beverage was kept in 
a cold cellar, or tank, till required. At the general's table 
I have frequently drunk punch thus made, more than six 
months old ; and found it much improved by time and a 
cool atmosphere. 

27. Punch Jelly. 

Make a good bowl of punch, a la Ford, already de- 
scribed. To every pint of punch add an ounce and a half 
of isinglass, dissolved in a quarter of a pint of water (about 
half a tumbler full) ; pour this into the punch whilst quite 
hot, and then fill your moulds, taking care that they are 
not disturbed until the jelly is completely set. 

Orange, lemon, or calfs-foot jelly, not used at dinner, \ 
can be converted into punch jelly for the evening, by fol- 
lowing the above directions, only taking care to omit a 
portion of the acid prescribed in making the sherbet. 

This preparation is a very agreeable refreshment on a 
cold night, but should be used in moderation ; the strength 
of the punch is so artfully concealed by its admixture with 
the gelatine, that many persons, particularly of the softer 
sex, have been tempted to partake so plentifully of it as to 
render them somewhat unfit for waltzing or quadrilling 
after supper. 



regent's punch. 23 



* 



28. Grin Punch. (For bottling.) 

Following General Ford's plan, as already described, 
for making sherbet, add good gin, in the proper propor- 
tion before prescribed ; this, bottled and kept in a cool 
cellar or cistern, will be found an economical and excellent 
summer drink. 



29. Glasgow Punch. 

(From a recipe in the possession of Dr. Shelton Mackenzie.) 

Melt lump-sugar in cold water, with the juice of a couple 
of lemons, passed through a fine hair-strainer. This is 
sherbet, andr must be well mingled. Then add old Ja- 
maica rum — one part of rum to five of sherbet. Cut a 
couple of limes in two, and run each section rapidly around 
the edge of the jug or bowl, gently squeezing in some of 
the delicate acid. This done, the punch is made. Imbibe. ' 

30. Regent's Punch. 

(For a party of twenty.) 

The ingredients for this renowned punch are : — 

3 bottles champagne. 
Hockheimer. 
Curacoa. 
Cognac. 
Jamaica rum. 
Madeira. * 
Seltzer, or plain soda-water. 

4 lbs. bloom raisins. 

To which add oranges, lemons, rock candy, and instead 
of water, green tea to taste. Refrigerate with all the 
icy power of the Arctic. 



1 


do. 


1 


do. 


1 


do. 


* 


do. 


2 


do. 


2 


do. 



24 NATIONAL GUARD SEVENTH BEGIMENT PUNCH. 

81. Regent's Punch, 

(Another recipe.) 
(From the Bordeaux Wine and Liquor Guide.) 

1 J pint, each, strong hot green tea, lemon juice, and 
capillaire.* 

1 pint, each, rum, brandy, arrack, and Curaijoa. 

1 bottle of champagne ; mix, and slice a pine-apple into it 

For still another method of compounding this celebrated 
punch, see recipe No. 295, in "The Manual for the Manu 
facture of Cordials^ etc." in the latter part of this work. 

32. Raspberry Punch. 

(From a recipe in the Sofdeatm Wine and Liquor Guide.) 

1 J gill of raspberry juice, or vinegar. 

J lb. lump-sugar. 

3£ pints of boiling water. 

infuse half an hour, strain, add £ pint of porter, J to 1 
pint, each, of rum and brandy (or either li to 2 pints), 
and add more warm water and sugar, if desired weaker or 
sweeter. A liqueur of glass of Curac^oa, noyau, or maras- 
chino, improves it. 

33. National G-uard 7th Regiment Punch. 

(Use large bar glass.) 

1 table-spoonful of sugar. 

The juice of a £ of a lemon. 

1 wine-glass of brJhdy. 

1 do. do. Catawba wine. 

Flavor with raspberry syrup. 

Fill the glass with shaved ice. Shake and mix thorough. 

* See recipes Noa. 65 and 66. 



• ji 



't\ 



DBY PUNCH. 25 

ly, then ornament with slices of orange, pineapple, and 
berries in season, and dash with Jamaica ram. This de- 
licious beverage should be imbibed through a straw* 

34. St. Charles' Punch. 

(Use large bar glass.) 

1 table-spoonful of sugar. 
1 wine-glass of port wine. 
1 pony do. brandy. 
The juke of J of a lemon. 

Fill the tumbler with shaved ice, shake well, and orna- 
ment with fruits in season, and serve with a straw. 

35. 69th Regiment Punch. 

(In earthen mug.) 

i wine-glass of Irish whiskey. 
£ do. do. Scotch do. 
1 tea-spoonful of sugar. 

1 piece of lemon. '■ 

£ wine-glasses of hot water. 

This is a capital punch for a cold night. 

36. .Louisiana Sugar-House Punch. 

(From a recipe in the possession of Colonel T. B. Thorpe.} 

' To one quart of boiling syrup, taken from the kettles, 
add whiskey or brandy to suit the "patient." Flavor 
with the juice of sour oranges. 

37. Dry Punch. 

(from a recipe by Santtna, the Celebrated Spanish caterer.) 

2 gallons of brandy. 
1 do. water. 
\ do. tea. 

2 



26 ROCHESTER PUNCH. 

1 pint of Jamaica rum. 

£ do. Curacoa. 

Juice of six lemons. 

1 \ lb. white sugar. 

Mix thoroughly, and strain, as already described in the 
recipe for "Punch d la Ford" adding more sugar and 
lemon juice, if to taste. Bottle, and keep on ice for three 
or four days, and the punch will be ready for use, but the 
longer it stands, the better it gets. 

38. La Patria Punch. 

(For a party of twenty.) 
(From a recipe in the possession of H. P. Leland, Esq.) 

8 bottles of champagne, iced. 

1 bottle of Cognac. 

6 oranges. 

1 pineapple. 

Slice the oranges and pineapples in a bowl, pour the 
Cognac over them, and let them steep for a couple of 
hours, then in with the champagne and serve immediately. 

39. The Spread Eagle Punch. 

1 bottle of Islay whiskey. 

1 bottle Monongahela. 

Lemon peel, sugar and — boiling water at discretion. 

40. Rochester Punch. 

(For a party of twenty.) 
(From a zedpe in the possession of Eoswell Hart, Esq,.} 

2 bottles of sparkling Catawba. 
2 do. do. Isabella. 

1 do. Sauterne. 



is-, 




THIETY-SEOOND BBGIMENT OB VICTORIA PUBTOH. 27 

2 wine glasses of maraschino. 

2 do. do. Curacoa. 

Iftll the tranquil bowl with ripe strawberries. Should 
the strawberry season be over, or under, add a few drop* 
of extract of peach or vanilla. 

41. Imperial Punch. 

1 bottle of claret. 

1 do. soda-water. 

4 table-spoonfuls of powdered white sugar. 

j- teaspoonful of grated nutmeg. 

1 liqueur glass of maraschino. 

About | lb. of ice. 

3 or 4 slices of cucumber rind. 

Put all the ingredients into a bowl or pitcher and mix 
welL 

42. Thirty-Second Regiment or Victoria Punch. 

(For a party of twenty.) 
(Recipe from the late Wm. H. Herbert, Bsq.) 

6 lemons, in slices. 

J gallon of brandy. 

£ do. Jamaica rum. 

1 lb. of white sugar. 

1$ quart of water. 

1 pint of "boiling milk. 

Steep the lemons for twenty-four hours in the brandy 
and rum; add the sugar, water and milk, and when well 
mixed, strain through a jelly-bag. s 

This punch may be bottled, and used afterward hot or 
cold. 

Half the above quantity, or even less, may be made, as 
this recipe is for a party of twenty. 



1 



38 PUNCH GRA8SQT. "^ 

43. Rocky Mountain Punch. 

(For a mixed party of twenty.) t 

(From a recipe in the possession of Major James Foster.) 

This delicious punch is compounded as follows : 

5 bottles of champagne. 
1 quart of Jamaica rum. 
1 pint of maraschino. 

6 lemons, sliced. 

Sugar to taste. . 

Mix the above ingredients in a large punch-bowl, then 
place in the centre of the bowl a large square block of ice, 
ornamented on top with rock candy, loaf-sugar, sliced 
lemons or oranges, and fruits in season. This is a splendid 
punch for New Tear's Day. 

44. Punch Grassot. 

(The following recipe was given by M. Grassot, the eminent French comedian of 
the Palais Royal, to Mr. Howard Paul, the celebrated "Entertainer," when per- 
forming in Paris.) 

1 wine-glass of brandy. 
5 drops of Curacoa. 

1 do. acetic acid. 

2 teaspoonfuls of simple syrup. 
1 teaspoonful of syrup of strawberries, 
j- of a pint of water. 
The peel of a small lemon, sliced. „ 
Mix, serve up with ice, in large goblet, and, if possible, 

garnish the top with a slice of peach or apricot. In cold 
weather this punch is admirable served hc$.. 




*: 





NON-SUCH PUNCH. 29 

45. Light Guard Punch. 

(For a party of twenty.) 

3 bottles of champagne. 
1 do. pale snerry. 
1 do. Cognac. 

1 do. Sauterne. 
1 pineapple, sliced. 

4 lemons, do 

Sweeten to taste, mix in a punch-bowl, cool with a large 
lump of ice, and serve immediately. 

40. Philadelphia Fish-House Punch. 

(From a recipe In the possession of Charles Q. Leland, Esq.) 

£ pint of lemon juice. 

} lb. of white sugar. 

1 pint of mixture.* 

2\ pints of cold water. 

The abo^f^ generally sufficient for one person. 

47. Non-Such Punch. 

6 bottles of claret. 
6 do. soda-water. 
1 do. brandy. 
1 do. sherry. 
£ pint of green tea. 
Juice of three lemons. 
\ of a pineapple cut up in small pieces. 
Sweeten with white sugar to taste. Strain a b-^tle im- 
mediately. Keep for one month before using. 

* To make this mixture, take £ pint of peach brandy, i pint of Cognac Vjrandy, and 
i pint of Jamaica rum. 



30 ARRACK. 

This is a delicious and safe drink for a mixed evening 
party. Cool before serving. 

. 48. Canadian Punch. * 




2 quarts of rye whiskey. 
1 pint of Jamaica rum. 
6 lemons, sliced. 
1 pineapple, do. 
4 quarts of water. 
Sweeten to taste, and ice. 

49. Tip-Top Punch. 

(For a party of five.) 

1 bottle of champagne, 

2 do. soda-water. 

^1 liqueur glass of Curacoa. 
2 table-spoonfuls, of powdered sugar. 
1 slice of pineapple, cut up. 

Put all the ingredients together in a small punch-bowl, 
mix well, and serve in champagne goblets. ^jV 

50. Arrack. 

Most of the arrack imported into this country is dis- 
tilled from rice, and comes from Batavia. It is but little 
used in America, except to flavor punch ; the taste of it 
is very agreeable in this mixture. Arrack improves very 
much with age. It is much used in some parts of India, 
where it is distilled from toddy, the juice of the cocoanut 
tree. An imitation of arrack punch is made by adding to 
a bowl of punch a few grains of benzoin, commonly called 
flowers of Benjamin. See recipe No. 36, in "The Manual 
for the Manufacture of Cordials, etc., 1 in the end of 
this volume. 



% 



o 




COLD PUNCH. 31 

51. Arrack Punch. 

In making 'rack punch, you ought to put two glasses 
(wine-glasses) of rum to three of arrack. A good deal of 
sugar is required ; but sweetening, after all, must be left 
to taste. Lemons and limes are also matter of palate, but 
two lemons are enough for the above quantity; put then an 
equal quantity of water— s. e., not five but six glasses to 
allow for the lemon juice, and you have a very pretty 
three tumblers of punch. 

52. Arrack Punch. 

(Another method.) 

Steep in one quart of old Batavia arrack, six lemons cut 
in thin slices, for six hours. At the end of that time the 
lemon must be removed without squeezing. Dissolve one 
pound of loaf-sugar in one quart of boiling water, and add 
the hot solution to the arrack. Let it stand to cool. This 
is a delightful liqueur, and should' be used as such. See 
recipe No. 342, in "The Manual for the Manufacture of 
Cordials, etc." in the end of this volume. 

53. Bimbo Punch. 

Bimbo is made nearly in the same way as the above, ex* 
cept that Cognac brandy is substituted for arrack. 

54. Cold Punch. 

Arrack, port wine and water, of each two pints, one 
pound of loaf-sugar, and the juice of eight lemons. 



32 BOYAL PUNCH, 

55. Nuremburgh Punch. 

(For a party of fifteen.) 
(From a recipe in the possession of Hon. Gnlian C. Verplanck.) 

Take three-quarters of a pound of loaf-sugar, press 
upon it, through muslin, the juice of two or more good- 
sized oranges ; add a little of the peel, cut very thin, pour 
upon a quart of boiling water, the third part of that quan- 
tity of Batavia arrack, and a bottle of hot, but not boiling, 
red or white French wine — red is best. Stir together. 
This is excellent when cold, and will improve by age. 

56. United Service Punch. 

Dissolve, in two pints of hot tea, three-quarters of a 
pound of loaf-sugar, having previously rubbed off, with a 
portion of the sugar, the peel of four lemons; then add 
the juice of eight lemons, and a pint of arrack. 

T 57. Ruby Punch. 

Dissolve, in three pints of hot tea, one pound of sugar; 
add thereto the juiee of six lemons, a pint of arrack, and 
a pint of port wine. 

58. Jloyal Punch. 

1 pint of hot green tea. 
£ do. brandy. 
{- do. Jamaica rum. 
1 wine-glass of Curacoa. 
1 do. do. arrack. 
^ Juice .of two limes. 
A thiQ slice of lemon. 
White sugar to taste. 
1 gill of warm calf's-foot jelly. 
To be drunk as hot as possible. 




m^^* 



DT7XE OF NORFOLK PUNCH. 83 

This is a composition worthy of a king, and the mate- 
rials are admirably blended ; the inebriating effects of the 
spirits being deadened by the tea, whilst the jelly softens 
the mixture, and destroys the acrimony of the acid and 
sugar. The whites of a couple of eggs well beat up to a 
froth, may be substituted for the jelly where that is not at 
hand. If the punch is too strong, add more green tea to 
taste. 

59. Century Club Punch. 

Two parts old St. Cruz rum ; one part old Jamaica rum, 
five parts water; lemons and sugar ad lib. This is a nice 
punch. 

60. Duke of Norfolk Punch. 

In twenty quarts of French brandy put the peels of thir- 
ty lemons and thirty oranges, pared so thin that not the 
least of the white is left. Infuse twelve hours. Have 
ready thirty quarts of cold water that has boiled ; put to 
it fifteen pounds of double-refined sugar ; and when well 
mixed, pour it upon the brandy and peels, adding the juice 
of the oranges and of twenty-four lemons ; mix well, then 
strain through a very fine naif -sieve, into a very clean 
barrel that has held spirits, and put in two quarts of new 
milk. Stir, and then bung it close ; let it stand six weeks in 
a warm cellar ; bottle the liquor for use, observing great 
care that the bottles are perfectly clean and dry, and the 
corks of the best quality, and well put in. This liquor 
will keep many years, and improve by age. 

(Another way.) 

Pare six lemons and three oranges very thin, squeeze 
the juice into a large teapdt, put to it two quarts of bran- 
2* 



34 OXFORD PUNCH. 

dy, one of white wine, and one of milk, and one pound 
and a quarter of sugar. Let it be mixed, and then cover- 
ed for twenty-four hours, strain through a jelly-bag till 
clear, then bottle it. 

61. Queen Punch. 

Put two ounces of cream of tartar, and the juice and 
parings of two lemons, into a stone jar; pour on them 
seven quarts of boiling water, stir and cover close. When 
cold, sweeten with loaf-sugar, and straining it, bottle and 
cork it tight. This is a very pleasant liquor, and very 
wholesome ; but from the latter consideration was at one 
time drank in such quantities as to become injurious. Add, 
in bottling, half a pint of rum to the whole quantity. 

62. Gothic Punch. 

(For a party of ten.) 
(From a recipe in the possession of Bayard Taylor, Esq.) 

Four bottles still Catawba; one bottle claret, three 
oranges, or one pineapple, ten table-spoonfuls of sugar. 
Let this mixture stand in a very cold place, or in ice, for 
one hour or more, then add one bottle of champagne. 

63. Oxford Punch. 

We have been favored by an English gentleman with 
the following reeipe for the concoction of punch as drunk 
by the students of the University of Oxford : 

Rub the rinds of three fresh lemons with loaf-sugar till 
you have extracted a portion of the juice; cut the peel 
finely off two lemons more, and two sweet oranges. Use 
the juice of six lemons, and four sweet oranges. Add six 
glasses of calf 's-foot jeDy ; let all be put into a large jug, 



UNCLE TOBY PUKCH. 35 

and stir well together. Pour in two quarts of water boil- 
ing hot, and set the jug upon the hob for twenty minutes. 
Strain the liquor through a fine sieve into a large bowl ; 
pour in a bottle of capillaire,* half a pint of sherry, a pint 
of Cognac brandy, a pint of old Jamaica rum, and a quart 
of orange shrub ; stir well as you pour in the spirit. If 
you find it requires more sweetness, add sugar to your 
taste. 

64. Uncle Toby Punch. 

(English.) 

Take two large fresh lemons with rough skins, quite 
ripe, and some large lumps of double-refined sugar. Rub 
the sugar over the lemons till it has absorbed all the yellow 
part of the skins. Then put into the bowl these lumps, 
and as much more as the juice of the lemons may be sup- 
posed to require ; for no certain weight can be mentioned, 
as the acidity of a lemon cannot be known till tried, and 
therefore this must be determined by the taste. Then 
squeeze the lemon juice upon the sugar ; and, with a bruiser 
press the sugar and the juice particularly well together, for 
a great deal of the richness and fine flavor of the punch 
depends on this rubbing and mixing process being 
thoroughly performed. Then mix this up very well with 

* 65. Capillaire. — Put a wine-glass of Curacoa into a pint of clarified 
syrup, shake them well together, and pour it into the proper sized 
bottles. A tea-spoonful in a glass of fair water makes a pleasant eau 
were, see No. 346 "Manual for the Manufacture of Cordials, etc." at the 
end of this book. 

66. Another recipe for making Capillaire. — To one gallon of water add 
twenty-eight pounds of loaf-sugar; put both over the fire to simmer; 
when milk- warm add the whites of four or five eggs, well beaten ; as 
these simmer with the syrup, skim it well ; then pour it off, and flavor 
It with orange flower water or bitter almonds, whichever you prefer. 



8fi PUNCH A LA BOMAINE. 

boiling water (soft water is best) till the whole is rather 
cool. When this mixture (which is now called the sher- 
bet) is to your taste, take brandy and rum in equal quanti- 
ties, and put them to it, mixing the whole well together 
again. The quantity of liquor must be according to your 
taste ; two good lemons are generally enough to make four 
quarts of punch, including a quart of liquor, with half a 
pound of sugar ; but this depends much on taste, and on 
the strength of the spirit. 

As the pulp is disagreeable to some persons, the sherbet 
may be strained before the liquor is put in. Some strain 
the lemon before they put it' to the sugar, which is im- 
proper, as, when the pulp and sugar are well mixed togeth- 
er, it adds much to the richness of the punch. 

When only rum is used, about half a pint of porter will 
soften the punch ; and even when both rum and brandy 
are used, the porter gives a richness, and to some a very 
pleasant flavor. 

67. Bunch a la Romaine. 

(For a party of fifteen.) 

Take the juice of ten lemons and two sweet oranges, 
dissolve in it two pounds of powdered sugar, and add the 
thin rind of an orange, run this through a sieve, and stir 
in by degrees the whites of ten eggs, beaten into a froth. 
Put the bowl with the mixture into an ice pail, let it freeze 
a little, then stir briskly into it a bottle of wine and a 
bottle of rum. For another method of making this punch, 
see recipe No. 296 in "The Manual for the Manufacture 
of Cordials, etc." in the latter part of this work. 

68. Tea Punch. 
Make an infusion of the best green tea, an ounce to a 



YORKSHIRE PUNCH. 37 

quart of boiling water ; put before the fire a silver or 
other metal bowl, to become quite hot, and then put into it 

£ pint of good brandy, 

«£• do. rum. 

i lb. of lump-sugar. 

The juice of a large lemon. 

Set these a-light, and pour in the tea gradually, mixing 
it from time to time with a ladle ; it will remain burning 
for some time, and is to be poured in that state into the 
•glasses ; in order to increase the flavor, a few lumps of 
the sugar should be rubbed over the' lemon peel. This 
punch may be made in a china bowl, but in that case the 
flame goes off more rapidly. 

69. West Indian Punch. 

This punch is made the same as brandy punch, but to 
each glass add a clove or two of preserved ginger, and a 
little of the syrup. 

70. Barbadoes Punch. 

To each glass of brandy punch, add a table-spoonful of 
guava jelly. 

71. Yorkshire Punch. 

Rub off the rind of three lemons on pieces of sugar, put 
the sugar into a jug, and add to it the thin rind of one 
lemon and an orange, and the juice of four oranges and 
of ten lemons, with six glasses of dissolved calTs-foot jelly. 
Pour two quarts of water over the whole, mixing the 
materials well, then cover the jug, and keep it on a warm 
hearth for twenty minutes. Then strain the mixture, and 
add a pint of clarified syrup, half a pint each of rum and 
brandy, and a bottle of good orange or lemon shrub. 



88 XTBOTAB PUNCH. 

72. Apple Punch. 

Lay in a china bowl slices of apples and lemons alter- 
nately, each layer being thickly strewed with powdered 
sugar. Pour over the fruit, when the bowl is half filled, a 
bottle of claret; cover, and let it stand six hours. Then 
pour it through a muslin bag, and send it up immediately. 

73. Ale Punch. 

A quart of mild ale, a glass of white wine, one of brandy, 
one of capillaire, the juice of a lemon, a roll of the peel 
pared thin, nutmeg grated on the top, and a bit of toasted 
bread. 

74. Cider Punch. 

On the thin rind of half a lemon pour half a pint of 
sherry ; add a quarter of a pound of sugar, the juice of a 
lemon, a little grated nutmeg, and a bottle of cider ; mix 
it well, and, if possible, place it in ice. Add, before sent 
in r a glass of brandy, and a few pieces of cucumber rind. 

75. Nectar Punch. 

Infuse the peel of fifteen lemons in a pint and a half of 
rum for forty-eight hours, add two quarts of cold water 
with three pints of rum, exclusive of the pint and a half; 
also the juice of the lemons, with two quarts of boiling-hot 
milk, and one grated nutmeg ; pour the milk on the above, 
and let it stand twenty-four hours, covered close ; add two 
pounds and a half of loaf-sugar ; then strain it through a 
flannel bag. till quite fine, and bottle it for use. It is fit to 
use as soon as bottled. 



d'obsay punch. 39 

76, Orange Punch. 

From a recipe in the "Bordeaux W*ne and Liquor Gwid4. m 

The juice of 3 or 4 oranges. 

The peel of 1 or 2 do. 

J lb. lump-sugar. 

3£ pints of boiling water. 

Infuse half an hour, strain, add £ pint of porter ; J to 1 
pint each, rum and brandy (or either alone 1£ to 2 pints), 
and add more warm water and sugar, if desired weaker or 
sweeter. A liqueur glass of Curaijoa, noyau, or maraschino 
improves it. A good lemon punch may be made by sub- 
stituting lemons instead of oranges. 

77. Imperial Raspberry Whiskey Punch, 

For the recipe to make this punch, see No. 292 in " The 
Manual for the Manufacture of Cordials, etc.? in the 
end of this work. This recipe is for 10 gallons. 

78. Kirschwasser Punch. 

See recipe No. 293, in " The Manual for the Manu- 
facture of Cordials, etc.? in the latter part of this book. 
This recipe is for 10 gallons. 

79. D'Orsay Punch. 

See recipe No. 294 in " The Manual for the Manufac- 
ture of Cordials, etc.? in the latter part of this book. 
This recipe is for 10 gallons. 



40 HOT EGG NOGG. 



80. EGG NOGG, 

Egg Nogg is a beverage of American origin, but it has 
a popularity that is cosmopolitan. At the South it is 
almost indispensable at Christmas time, and at the North 
it is a favorite at all seasons. 

In Scotland they call Egg Nogg, " auld marts milk? 

81. Egg Nogg. 

r 

(Use large bar glass.) 

1 table-spoonful of fine sugar, dissolved with 

1 do. cold water, 1 egg. 

1 wine-glass of Cognac brandy. 

i do. Santa Cruz rum. 

£ tumblerful of milk. 

Fill the tumbler £ full with shaved ice, shake the in- 
gredients until they are thoroughly mixed together, and 
grate a little nutmeg on top. Every well ordered bar has 
a tin egg-nogg u shaker," which is a great aid in mixing 
this beverage. 

82. Hot Egg Nogg, 

(Use large bar glass.) 

This drink is very popular in California, and is ma<Je in 
precisely the same manner as the cold egg nogg above, ex- 
cept that you must use boiling water instead of ice. 



■t <•* 



BJlLTTMORE egg. nogg. 41 

83. Egg Nogg. 

(For a party of forty.) 

1 dozen eggs. 

2 quarts of brandy. 

1 pint of Santa Cruz rum. 

2 gallons of milk. 
1J lbs. white sugar. 

Separate the whites of the eggs from the yolks, beat 
them separately with an egg-beater until the yolks are well 
cut up, and the whites assume a light fleecy appearance. 
Mix all the ingredients (except the whites of the eggs) in 
a large punch bowl, then let the whites float on top, and 
ornament with colored sugars. Cool in a tub of ice, and 
serve. '. . 

84. Baltimore Egg Nogg. 

* • " ' (For a party of fifteen.) / 

i 

Take the yellow of sixteen eggs and twelve table-spoon- 
fuls of pulverized loaf-sugar, and beat them to the consis- 
tence of cream ; to this add two-thirds of a nutmeg grated, 
and beat well together; then mix in half a pint of good 
brandy or Jamaica rum, and two wine-glasses of Madeira 
wine. Have ready the whites of the eggs, beaten to a stiff 
froth, and beat them into the above-described mixture. 
When this is all done, stir in six pints of good rich milk. 
There is no heat used. 

Egg Nogg made in this manner is digestible, and will 
not cause headache. It makes an excellent drink for de- 
bilitated persons, and a nourishing diet for consumptives. 



42 BHEKRY EGG NOGG. 

85, General Harrison's Egg Nogg, 

(Use large bar glass.) 

1 J teaspoonful of sugar. 

2 or 3 small lumps of ice. 

Fill the tumbler with cider, and shake well. 

This is a splendid drink, and is very popular on the 
Mississippi river. It was General Harrison's favorite 
beverage. 

86. Sherry Egg Nogg. 

1 table-spoonful of white sugar. 

1 egg- I 

2 wine-glasses of sherry. 

Dissolve the sugar with a little water ; break the yolk 
of the egg in a large glass ; put in one-quarter tumblerful 
of broken ice ; fill with milk, and shake up until the egg 
is thoroughly mixed with the other ingredients, then grate ! 

a little nutmeg on top, and quaff the nectar cup. 



87. JULEPS. 

The julep is peculiarly an American beverage, and in 
the Southern states is more popolar than any other. It 
was introduced into England by Captain Marryatt, where 
it is now quite a favorite. The gallant captain seems to 
have had a penchant for the nectareous drink, and publish- 
ed the recipe in his work on America. We give it in his 
own words: "I must descant a little npon the mint julep, 
as it is, with the thermometer at 100°, one of the most de- 
lightful and insinuating potations that ever was invented, 
and may be drunk with equal satisfaction when the ther- 
mometer is as low as 70°. There are many varieties, such 
as those composed of claret, Madeira, &c. ; but the ingre- 



4A MINT JULEP. 

dients of the real mint julep are as follows. I learned how 
to make them, and succeeded pretty well. Put into a tum- 
bler about a dozen sprigs of the tender shoots of mint, 
upon them put a spoonful of white sugar, and equal pro- 
portions of peach and common brandy, so as to fill it up 
one-third, or perhaps a little less. Then take rasped or 
pounded ice, and fill up the tumbler. Epicures rub the 
lips of the tumbler with a piece of fresh pineapple, and the 
tumbler itself is very often incrusted outside with stalac- 
tites of ice. As the ice melts, you drink. I once over- 
heard two ladies talking in the next room to me, and one 
of them said, * Well, if I have a weakness for any one 
thing, it is for a mint julep I' — a very amiable weakness, 
and proving her good sense and good taste. _ They are, in 
fact, like the American ladies, irresistible." 



88. Mint Julep. 

% 

(Use large bar glass.) 

1 table-spoonful of white pulverized sugar. 

2£ do. water, mix well with a spoon. 

Take three or four sprigs of fresh mint, and press them 
well in the sugar arid water, until the flavor of the mint is 
extracted ; add one and a half wine-glass of Cognac bran- 
dy, and fill the glass with fine shaved ice, then draw out 
the sprigs of mint and insert them in the ice with the 
stems downward, so that the leaves will be above, in the 
shape of a bouquet ; arrange berries, and small pieces of 
sliced orange on top in a tasty manner, dash with Jamaica 
rum, and sprinkle white sugar on top. Place a straw as 
represented in the cut, and you have a julep that is fit for 
an emperor. 



PINEAPPLE JULEP, 45' 

80. Brandy Julep. 

(Use large bar glass.) 

The brandy juie|> is made with the same ingredients as 
the mint julep, omitting the fancy fixings. 

00. Gin Julep. 

(Us* large bar glass.) 

The gin julep is made with the same ingredients as the 
mint julep, omitting the fancy fixings. 

/- ..*'& */v gi % Whiskey Julep, 



t v. 



(Use large bar glass.) 



The whiskey julep is made the same as the mint julep, 
omitting all fruits and berries. 

92. Pineapple Julep. 

(For a party of fire.) 

Peel, slice, and cut up a ripe pineapple into a glass bowl, 
add the juice of two oranges, a gill of raspberry syrup, a 
gill of niaraschino, a gill of old gin, a bottle of sparkling 
Moselle, and about a pound of pure ice in shaves ; mix, 
ornament with berries in season, and serve in flat glasses. 



0^'^m 



AT- .*.*» = — ' «~^ 



H 



46 WHI8KET 8MAS&. 



93. THE SMASH. 
This beverage is simply a julep on a small plan. 

94. Brandy Smash. 

(Use small bar glass.) 

£ table-spoonful of white sugar. 

1 do. water. 

1 wine-glass of brandy. 

Fill two-thirds full of shaved ice, use two sprigs of mint, 
the same as in the recipe for mint julep. Lay two small 
pieces of orange on top, and ornament with berries in 
season. 

05. Gin Smash. 

(Use small bar glass.) 

£ table-spoonful of white sugar. 

1 do. water. 

1 wine-glass of gin. 

Fill two-thirds full of shaved ice, use two sprigs of mint, 
the same as in the recipe for mint julep. Lay two small 
pieces of orange on top, and ornament with berries in 
season. 

96, Whiskey Smash. 

(Use small bar glass.) 

£ table-spoonful of white sugar. 
1 do. water. 

1 wine-glass of whiskey. 

Fill two-thirds full of shaved ice, and use two sprigs of 
mint, the same as in the recipe for mint julep. 



BHE2KV COBBLER. 



07. THE COBBLER. 



Like the julep, this de- 
licious potation is an Amer- 
ican invention, although it is 
now a favorite in all warm 
climates. The "cobbler" 
does not require much skill 
in compounding, but to 
make it acceptable to the 
eye, as well as to the palate, 
it is necessary to display 
Home taste in ornamenting 
the glass after the beverage 
is made. We give an illus- 
tration showing how a cob- 
bler should look when made 
to suit an epicure. 

98. Sherry Cobbler. 

(L'l* luge t*i gtew.) 

2 wine-glasses of sherry. 

1 table-spoonful of sugar. 
*_ 2 or 3 slices of orange. 
a. . Fill a tumbler with shav 
=» ed ice, shake well^ and orna- 
£ ment with berries in season. 
j, Place a straw as represented 
^ in the wood-eat. 



48 8AETJERNE OOKBLKR. 

09. Champagne Cobbler. 

(One bottle of wine to four large bar glasses.) 

1 table-spoonful of sugar. . i: •*-* 

1 piece each or orange and lemon peel. 

Fill the tumbler one-third full with shaved ice, and fill 
balance with wine, ornament in a tasty manner with ber- 
ries in season. This beverage should be sipped through 
a straw. 



*■ : 100. Catawba Cobbler. 



; * (Use large bar glass.) 

1 teaspoonful of sugar dissolved in one table-spoonful of 
crater. 

2 wineglasses of wine. 

Fill tumbler with shaved ice, and ornament with sliced 
orange and berries in season. Place a straw as described 
in the sherry cobbler. 

101. Hock Cobbler, 

(Use large bar glass.) j , 

r *■ '" . ' 

This drink is made the same way as the Catawba cob- 



bier, using Hock wine instead of Catawba.,; 

102. Claret Cobbler. 

; (Use large bar glass.) 



*« 



*is 4 



'ta 



"If -4 



This drink is made the same way as the Catawba Gob- 
bler, using claret wine instead of Catawba. 

103. Sauterne: Cobbler, 

(Use large bar glass,) 

The same as Catawba cobbler, using Sauterne instead of 
Catawba. 



i 



' 



BOTTLfe. COCKTAIL. 49 

104. Whiskey Cobbler. 

(Use large tar glua.) 

2 wine-glasses of whiskey. f 

1 tablespoonful of sugar. 

2 or 3 slices of orange. 

Fill tumbler with ice, and shake welL Imbibe through 
a straw. 



105. THE COCKTAIL & CRUSTA." 

The " Cocktail " is a modern invention, and is generally 
used on fishing and other sporting parties, although some 
patients insist that it is good in the morning as a tonic. 
The " Crusta" is an improvement on the " Cocktail," and 
is said to have been invented by $antina y a celebrated 
Spanish caterer. 

106. Bottle Cocktail. 

To make a splendid bottle of brandy cocktail, use the 
following ingredients : 

| brandy. 

£ water. 

1 pony-glass of Bogart's bitters. 

1 wine-glass of gum syrup. 

| pony-glass of Cura9oa. 

The author has always used this recipe in compounding 
the above beverage for connoisseurs. Whiskey and gin 
cocktails, in bottles, may be made by using the above 
recipe, and substituting those liquors instead of brandy. 
3 



60 CHAMPAGNE COCKTAIL. 

107. Brandy CocktaiL 

(Um small bar glass.) 

8 or 4 dashes of gum syrup. 

2 do. bitters (Bogart's). 
1 wine-glass of brandy. 

1 or 2 dashes of Cura$oa. 

Squeeze lemon peel ; fill one-third full of ice, and stir 
with a spoon. 

108. Fancy Brandy CocktaiL 

(Use small bar glass.) 

This drink is made the same as the brandy cocktail, 
except that it is strained in a fancy wine-glass, and a piece 
of lemon peel thrown on top, and the edge of the glass 
-moistened with lemon. 

109. Whiskey CocktaiL 

(Use small bar glass.) 

3 or 4 dashes of gum syrup. 

2 do. bitters (Bogart's). 

1 wine-glass of whiskey, and a piece of lemon peel. 
Fill one-third full of fine ice ; shake and strain in a fancy 
red wine-glass. 

110. Champagne CocktaiL 

(On* bottle of wine to every six large glasses.) 
(Per glass.) 

i teaspoonful of sugar. 
1 or 2 dashes of bitters. 
1 piece of lemon peeL 

Fill tumbler one-third full of broken ice, and fill balance 
with wine. Shake well and serve. 



JXB8ET COCKTAIL. 61 

HI. Gfax CooktaiL 

(Use small bar glass.) 

3 or 4 dashes of gum syrup. 
2 do. bitters (Bogart's). 

1 wine-glass of gin. 
1 or 2 dashes of Curacoa. 

1 small piece lemon peel ; fill one-third fall of fine ice ; 
shake well, and strain in a glass. 

112. Fancy Gin CocktaiL 

(Use small bar glass.) 

This drink is made the same as the gin cocktail, except 
that it is strained in a fancy wine-glass and a piece of 
lemon peel thrown on top, and the edge of the glass moist- 
ened with lemon. 

113. Japanese CocktaiL 

(Use small bar glass.) 

1 table-spoonful of orgeat syrup* 
£ teaspoonful of Bogart's bitters. 
1 wine-glass of brandy. 
1 or 2 pieces of lemon peel. 

Fill the tumbler one-third with ice, and stir well with 
a spoon. 

114. Jersey CocktaiL 

(Use small bar glass.) 

1 teaspoonful of sugar. 

2 dashes of bitters. 

Fill tumbler with cider, and mix well, with lemon peel 
on top. 



52 WHMSKET OBtfiTA. 

115. Soda CocktaiL 

(TJso large liar gluts.) 

The same as Jersey cocktail, rising soda-water instead of 
cider. 

116. Brandy Crusta, 

(Um imall bar glut.) 

Crusta is made the same as 

a fancy cocktail, with a little 

lemon juice and a small lump 

of ice added. First, mix the ' 

ingredients in a small tumbler, 

then take a fancy red wine-glass, 

rub a sliced lemon around the 

rim of the same, and dip it in 

pulverized white sugar, so that 

I the sugar will adhere to the 

l edge of the glass. Pare half a 

I lemon the same as yon would 

an apple (all in one piece) so 

I that the paring will fit in the 

... -=== wine-glass, as shown in the cut, 

- -.= =, _~=^ ' ojj.3 gtrain the crusta from the 

BBABCT cjktjsta. tumbler into it. Then smile. 

117. "Whiskey Crusta. 

(Die small tar glow.) 

The whiskey crusta is made the Game as the brandy 
craata, using whiskey instead of brandy. 



HULLED TONS WITH EGGS. 63 

118. G-in Crusta. 

(Use small bar glass.) 

Gin crusta is made like the brandy crusta, using gin in- 
stead of brandy. 



119. MULLS AND SANGAEEES, 

120. Hulled Wine without Eggs. 

To every pint of wine allow : 

1 small tumblerful of water. 

Sugar and spice to taste. 

In making preparations like the above, it is very difficult 
to give the exact proportions of ingredients like sugar 
and spice, as what quantity might suit one person would 
be to another quite distasteful. Boil the spice in the water 
until the flavor is extracted, then add the wine and sugar, 
and bring the whole to the boiling point, then serve with 
strips of crisp, dry toast, or with biscuits. The spices 
usually used for mulled wine are cloves, grated nutmeg, 
and cinnamon or mace. -Any kind of wine maybe mulled, 
but port or claret are those usually selected for the pur- 
pose ; and the latter requires a large proportion of sugar. 
The vessel that the wine is boiled in must be delicately 
clean. 

121. Mulled Wine with Eggs. 

1 quart of wine. 
1 pint of water. 
1 table-spoonful of allspice, and nutmeg to taste ; boil 



54 HULLED WIKB. 

them together a few minutes ; beat up six eggs with sugar 
to your taste ; pour the boiling wine on the eggs, stirring 
it all the time. Be careful not to pour the eggs into thS 
wine, or they will curdle. 

122. Mulled Wine. 

(With the whites of eggs.) 

Dissolve 1 lb. sugar in two pints of hot water, to which 
add two and a half pints of good sherry wine, and let the 
mixture be set upon the fire until it is almost ready to 
boil. Meantime beat up the whites of twelve eggs to a 
froth, and pour into them the hot mixture, stirring rapidly. 
Add a little nutmeg. 

123. Mulled Wine. 

(In verse.) 

"First, my dear madam, you must take 
Nine eggs, which carefully you'll break — 
Into a bowl you'll drop the white, 
The yolks into another by it. 
Let Betsy beat the whites with switch, 
Till they appear quite frothed and rich — 
Another hand the yolks must beat 
With sugar, which will make them sweet ; 
Three or four spoonfuls may be'U do, 
Though some, perhaps, would take but two. 
Into a skillet next you'll pour 
A bottle of good wine, or more- 
Put half a pint of water, too, 
Or it may prove too strong for you ; 
And while the eggs (by two) are beating, 
The wine and water may be heating ; 
But, when it comes to boiling heat, ** 



BRANDY 8ANGABEB. 55 

The yolks and whites together beat 
With half a pint of water more — 
Mixing them well, then gently pour 
Into the skillet with the wine, 
And stir it briskly all the time. 
Then poor it off into a pitcher ; 
Grate nutmeg in to make it richer. 
Then drink it hot, for he's a fool, 
Who lets such precious liquor cool." 

124. Mulle^ Claret. 

(A la Lord Saltown.) 

For this recipe see No. 191. 

125. Port Wine Sangaree. 

(Use small bar glass.) 

1 J wine-glass of port wine. 

1 teaspoonful of sugar. 

Fill tumbler two-thirds with ice. 

Shake well and grate nutmeg on top. 

126. Sherry Sangaree. 

(Use small bar glass.) 

1 wine-glass of sherry. 

1 teaspoonful of fine sugar. 

Fill tumbler one-third with ice, and grate nutmeg on top. 

127. Brandy Sangaree. 

(Use small bar glass.) 

The brandy sangaree is made with the same ingredients 
as the brandy toddy (see No. 133), omitting the nutmeg. 
Fill two-thirds full of ice, and dash about a teaspoonful of 
port wine, so that it will float on top. 



06 PORTER BAXraABSB. 

128. Gin Sangaree. 

(Us« small bar glass.) 

"jThe gin sangaree is made with the same ingredients as 
the gin toddy (see No. 134), omitting the nutmeg. Fill 
two-thirds fall of ice, and dash about a teaspoonful of port 
wine, so that it will float on the top. 

120. Ale Sangaree. 

(Us© large bar glass.) 

1 teaspoonful of sugar, dissolved in a taUespoonful of 
water. 
Fill the tumbler with ale, and grate nutmeg on top. 

130. Porter Sangaree. 

(Use large bar glass.) 

This beverage is made the same as an ale sangaree, and 
is sometimes called porteree. 



WHISKEY TODDY. 67 



131. TODDIES AND SLINGS. 

133. Apple Toddy. 

(Use small bar glass.) 

1 table-spoonful of fine white sugar. 
1 wine-glass of cider brandy. 
£ of a baked apple. 

Fill the glass two-thirds ftdl of boiling water, and grate 
a little nutmeg on top. 

133. Brandy Toddy. 

(tfce smaS *u g lass.) 

1 teaspoonful of sugar. 

% wine-glass of water. 

1 do. brandy. 

1 small lump of ice. 

Stir with a spoon. 

For hot brandy toddy omit the ice, and use boiling water. 

134, Whiskey Toddy. 

(Use small bar glass.) 

1 teaspoonful of sugar. 
i wine-glass of water. 
1 do. whiskey. 

I small lump of ice. 
Stir with a spoon. 



68 GIN SLING. 

135. Gin Toddy. 

(Use small bar glass.) 

1 teaspoonfdl of sugar. 
± wine-glass of water. 
1 do. gin. 

1 small lump of ice. 
Stir with a spoon. 

136. Brandy Sling. 

(Use small bar glass.) 

Phe brandy sling is made with the same ingredients as 
tk* brandy toddy, except you grate a little nutmeg on top. 

137. Hot Whiskey Sling. 

(Use small bar glass.) 

1 wine-glass of whiskey. ' 

Fill tumbler one-third full with boiling water, and grate 
nutmeg on top. 

138. G-in Sling. 

(Use small bar glass.) 

The gin sling is made with the same ingredients as the 
gin toddy, except yon grate a little nutmeg on top. 



tor botjb. 59 



139. FIXES AND SOURS. 
140. Brandy Fix 

(Use small bar glass.) 

1 table-spoonful of sugar. £ a wine-glass of water. 
J of a lemon. 1 do. brandy. 

Fill a tumbler two-thirds full of shaved ice. Stir with a 
spoon, and dress the top with fruit in season.* 

141, Gin Fix 

(Use small bar glass.) 

1 table-spoonful of sugar. £ a wine-glass of water. 
£ of a lemon. 1 do. gin. 

Fill two-thirds full of shaved ice. Stir with a spoon, 
and ornament the top with fruits in season. 

142. Brandy Sour. 

(Use small bar glass.) 

The brandy sour is made with the same ingredients as 
the brandy fix, omitting all fruits except a small piece of 
lemon, the juice of which must be pressed in the glass. 

^143. Gin Sour. 

(Use small bar glass.) 

The gin sour is made with the same ingredients as the 
gin fix, omitting all fruits, except a small piece of lemon, 
the juice of which must be pressed in the glass.f 

* The Santa Cruz fix is made by substituting Santa Cruz rum instead 
of brandy. 

f The Santa Cruz sour is made by substituting Santa Cruz rum instead 
of gin. In making fixes and sours be careful and put the lemon akin in 
the glass. 



CO ALB FUP. 



144. FLIP, NEGUS AND SHRUB. 

145. Hum Flip. 

— Which Dibdin has immortalized as the favorite beverage 
of sailors (although we believe they seldom indulge in it) 
— is made by adding a gill of rum to the beer, or sub- 
stituting rum and water, when malt liquor cannot be pro- 
cured. The essential in "flips" of all sorts is, to pro- 
duce the smoothness by repeated- pouring back and for- 
ward between two vessels, and beating up the eggs well in 
the first instance ; the sweetening and spices according to 
taste. 

146. Rum Flip. 

(Another method.) 

Keep grated ginger and nutmeg with a little fine dried 
lemon peel, rubbed together in a mortar. 

To make a quart of flip : — Put the ale on the fire to warm, 
tod beat up three or four eggs with four ounces' of moist 
sugar, a teaspoonful of grated nutmeg or ginger, and a 
gill of good old rum or brandy. When the ale is near 
to boil, put it into one pitcher, and the rum and eggs, 
&c, into another ; turn it from one pitcher to another till 
it is as smooth as cream. 

147. Ale Flip, 

Put on the fire in a saucepan one quart of ale, and let 
it boil; have ready the whites of two eggs and the yolks 
of four, well beaten up separately ; add them by degrees 



EGG FUPP, 61 

to four table-spoonfuls of moist sugar, and half a nutmeg 
grated. When all are well mixed, pour on the boiling ale 
by degrees, beating up the mixture continually ; then pour 
it rapidly backward and forward from one jug to another, 
keeping one jug raised high above the other, till the flip ix 
smooth and finely frothed. This is a good remedy to take 
at the commencement of a cold. 



148. Egg Flip. 

Put a quart of ale in a tinned saucepan on the fire to 
boil ; in the mean time, beat up the yolks of four, with the 
whites of two eggs, adding four table-spoonfuls of brown 
sugar and a little nutmeg ; pour on the ale by degrees, 
beating up, so as to prevent the mixture from curdling ; 
then pour back and forward repeatedly from vessel to ves- 
sel, raising the hand to as great a height as possible — 
which process produces the smoothness and frothing essen- 
tial to the good quality of the flip. This is excellent for a 
cold, and, from its fleecy appearance, is sometimes desig- 
nated " a yard o£ flannel." 

149. Egg Flip. 

(Another method.) 

Beat np, in a jug, four new-laid eggs, omitting two of 
the whites ; add half a dozen large lumps of sugar, and rub 
these well in the eggs, pour in boiling water, about half 
a pint at a time, and when the jug is nearly full, throw in 
two tumblers of Cognac brandy, and one of old Jamaica 
rum. 



62 POBT WINE NEOU8. 

150. Brandy Flip. 

(Use small bar glass.) 

1 teaspoonful of sugar. 
1 wine-glass of brandy. 

Fill the tumbler one-third full ofhot water, mix, and place 
a toasted cracker on top, and grate nutmeg over it. 

151. Port Wine Negus. 

To every pint of port wine allow: 

1 quart of boiling water. 

} lb. of loaf-sugar. 

1 lemon. 

Grated nutmeg to taste. 

Put the wine into a jug, rub some lumps of sugar (equal 
to J lb.) on the lemon rind until all the yellow part of the 
skin is absorbed, then squeeze the juice and strain it Add 
the sugar and lemon-juice to the port wine, with the grated 
nutmeg ; pour over it the boiling water, cover the jug, and 
when the beverage has cooled a little, it will be fit for use. 
Negus may also be made of sherry, or any other sweet 
wine, but it is more usually made of port. This beverage 
derives its name from Colonel Negus, who is said to have 
invented it. 

152. Port Wine Negus. 

(Use small bar glass.) 

1 wine-glass of port wine. 

1 teaspoonful of sugar. 

Fill tumbler one-third fuU with hot water. 



CUBBANT 6HBUB. 63 

153. Soda Negus. 

A most refreshing and elegant beverage, particularly for 
those who do not take punch or grog after supper, is 
thus made : 

Put half a pint of port wine, with four lumps of sugar, 
three cloves, and enough grated nutmeg to cover a shil- 
ling, into a saucepan ; warm it well, but do not suffer it to 
boil ; pour it into a bowl or jug, and upon the warm wine 
decant a bottle of soda-water. Tou will have an efFer 
vescing and delicious negus by this means. 

154. Cherry Shrub. 

Pick ripe acid cherries from the stem, put them in an 
earthen pot ; place that in an iron pot of water ; boil till 
the juice is extracted ; strain it through a cloth thick 
enough to retain the pulp, and sweeten it to your taste. 
When perfectly clear, bottle it, sealing the cork. By first 
putting a gill of brandy into each bottle, it will keep 
through the summer. Itr is delicious mixed with water. 
Irish or Monongahela whiskey will answer instead of the 
brandy, though not as good. 

155. White Currant Shrub, 

Strip the fruit, and prepare in a jar, as for jelly; strain 
the juice, of which put two quarts to one gallon of rum, 
and two pounds of lump-sugar ; strain through a jelly-bag. 

156. Currant Shrub. 

1 lb. of sugar. 

1 pint of strained currant juice. 

Boil it gently eight or ten minutes, skimming it well ; 
take it off; and when lukewarm, add half a gill of brandy 
to every pint of shrub. Bottle tight. 



04 ENGU&H KUM SHBTJB. 

157. Raspberry Shrub. 

1 quart of vinegar. 

3 quarts of ripe raspberries. 

After standing a day, strain it, adding to each pint a 
pound of sugar, and skim it clear, while boiling about half 
an hour. Put a wine-glass of brandy to each pint of the 
shrub, when cool. Two spoonfuls of this mixed with a 
tumbler of water, is an excellent drink in warm weather, 
and in fevers. • 

• 

158. Brandy Shrub, 

To the thin rinds of two lemons, and the juice of five, 
add two quarts of brandy ; cover it for three days, then 
add a quart of sherry and two pounds of loaf-sugar, run it 
through a jelly-bag, and bottle it. 

159, Rum Shrub. 

Put three pints of orange juice, and one pound of loaf- 
sugar to a gallon of rum. Put all into a cask, and leave it 
for nix weeks, when it will be ready for use. 

160. English Rum Shrub. 

To three gallons of best Jamaica rum, add a quart of 
orange juice, a pint of lemon juice, with the peels of the 
latter fruit cut very thin, and six pounds of powdered 
white sugar. 

Let these be covered close, and remain so all night; 
next day boil three pints of fresh milk, and let it get c6ld, 
then pour it on the spirit and juice, mix them Well, and let 
it stand for an hour. Filter it through a flannel bag lined 
with blotting-paper, into bottles ; cork down as soon as 
each is filled. 



FAIVBETS FOUSSB OAf£. 6ft 



161. FANCY DRINKS, 

The following miscellaneous collection of fancy bever- 
ages, embraces a number of French, Spanish, English, 
Russian, Italian, German, and American recipes. 

162. Santina's Pousse Cafe. 

(Use small wine-glass.) 

This delicious drink is from a recipe by Santina, pro- 
prietor of "Santina's Saloon," a celebrate Spanish Ca££, 
in New Orleans. 

a brandy (Cognac). 

£ maraschino. 

£ Curacoa. 

Mix well. 

163. Parisian Pousse Cafe. 

(Use small wine-glass.) 

| Curacoa. * 

f Eirschwasser. 

J Chartreuse. 

This is a celebrated Parisian drink. 

164. Fafvre's Pousse Cafe. 

(Use small wine-glass.) 

£ Parisian pousse cafe (as above). 
£ Eirschwasser. 

\ Curacoa. * 

This celebrated drink is from the recipe of M. Faiyee, 
a popular proprietor of a "French Saloon" in New York. 



165. 

Pousse 1' Amour. 

This delightful 
French drink is de- 
scribed in the above 
engraving. To mix it 
fill a small wine-glass 
half full of maraschino, 
then put in the pure 
yolk of an egg, sur- 
round the yolk with 
vanilki cordial, and 
dash the top with Cog- 
POUSSE l'amoue. nac brandy. 

166. Brandy Champorelle. 

(Dm mull wine-glass.) 

J brandy. 

J Bogart's bitters. 

^ Curacoa. 

This is a delicious French cafe drink. 

167. Brandy Bcafia. 

(Use wino-glus.) 

■J brandy. 

j maraschino. 

2 dashes of bitters. 



.#0-1 

To a gill of old rum add one ounce of sugar, two yolks 
of eggs, and the juice of half a lemon ; boil half a pint 



CLABET AND CHAMPAGNE CUP, A. LA BBUNOW. 67 

of water with six cloves, she coriander-seeds, and a bit of 
cinnamon ; whisk all together, and strain them into a 
tumbler. 

169. Claret and Champagne Cup, & la Brunow. 

(For a party of twenty.) 

The following claret and champagne cup ought, from 
its excellence, to be called the nectar of the Czar, as it is 
so highly appreciated in Russia, where for many years it 
has enjoyed a high reputation amongst the aristocracy of 
the Muscovite empire. Proportions : 

3 bottles of claret. 

| pint of Curacoa. 

1 do. sherry. 
£ do. brandy. 

2 wine-glasses* ratafia of raspberries. 

3 oranges and 1 lemon, cut in slices. 

Some sprigs of green balm, and of borage, a small piece 
of rind of cucumber. 

2 bottles of German Seltzer-water. 

3 do. soda-water. 

Stir this together, and sweeten with capillaire or pound- 
ed sugar, until it ferments ; let it stand one hour, strain 
it, and ice it well ;- it is then fit for use. Serve in small 
glasses. 

The same for champagne cup: champagne instead of 
claret ; noyau instead of ratafia. 

This quantity is for an evening party of twenty persons. 
For a smaller number reduce the proportions. 

* 170. Ratafias. Every liqueur made by infusions is called ratffia; 
that is, when the spirit is made to imbibe thoroughly the aromatic flavor 
and color of the fruit steeped in it: when this has taken place, the 
liqueur is drawn off, and sugar added to it ; it is then filtered and bot- 
tled. See recipe No. 306 in u The Manual for the Manufacture of Cordials, 
etc." in the latter part of this work. 



68 CBJMSXS CUP, Ji la, habuosa. 

171. Balaklava Nectar. (BySoyer.) 

(For ft party of fifteen.) 

Thinly peel the rind of half a lemon, shred it fine, and 
put it in a punch-bowl ; add two table-spoonfuls of crush- 
ed sugar, and the juice of two lemons, the half of a small 
cucumber sliced thin, with the peel, on ; toss it up several 
times, then add 2 bottles of soda-water, 2 of claret, 1 of 
champagne, stir well together, and serve. 

1 72. Crimean Cup, & la Marmora. 

* 

♦ (From a recipe by the celebrated Soyer.) 
(For a party of thirty.) 

1 quart of syrup of orgeat. 

1 pint of Cognac brandy. 
\ do. maraschino. 

\ do. Jamaica rum. 

2 bottles of champagne. 
2 do. soda-water. 
6 ounces of sugar. 

4 middling-sized lemons. 

Thinly peel the lemons, and place the rind in a bowl 
with the sugar, macerate them well for a minute or two, 
in order to extract the flavor from the lemon. Next 
squeeze the juice of the lemons upon this, add two bottles 
of soda-water, and stir well till the sugar is dissolved; 
pour in the syrup of orgeat, and whip the mixture 
well with an egg- whisk, in order to whiten the com- 
position. Then add the brandy, rum and maraschino, 
strain the whole into the punch-bowl, and just before 
serving add the champagne, which should be well iced. 
While adding the champagne, stir well with the ladle ; 
this will render the cup creamy and mellow. 



1 



> 



TOM XJXD JERBT. 09 

Half the quantity given here, or even leas, may be made ; 
this recipe being for a party of thirty* ' 

173. Crimean Cup, a la Wyndhaxn. 

(For a party of five.) 

Thinly peel the rind of half an orange, put it into a bowl, 
with a table-spoonful of crushed sugar, and macerate with 
the ladle for a minute ; then add one large wine-glass of 
maraschino, half one of Cognac, half one of Curacoa. Mix 
well together, pour in two bottles of soda-water, and one 
of champagne, during which time work it up and down 
with the punch-ladle, and it is ready. 

Half a pound of pure ice is a great improvement. 



174. Tom and Jerry. 

(Use punch-bowl for the mixture.) 

5 lbs. sugar. 

12 eggs. 

f small glass of Jamaica rum. 

1£ teaspoonful of ground cinnamon. 

| do. do. cloves. 

« 

•J do. do allspice. 

Beat the whites of the eggs to a stiff froth, and the 
yolks until they are as thin as water, then mix together 
and add the spice and rum, thicken with sugar until the 
mixture attains the consistence of a light batter. 

To deal out Tom and Jerry to customers : 
s 3fcke a small bar glass, and to one table-spoonful of the 
above mixture, add one wine-glass of brandy, and fill the 
glass with boiling water, grate a little nutmeg on top. 

Adepts at the bar, in serving Tom and Jerry, sometimes 
adopt a mixture of \ brandy, \ Jamaica rum, and J Santa 
'Cruz rum, instead of brandy plain. This confound is 



70 WHITE LION. 

usually mixed and kept in a bottle, and a wine-glassful 
is used to each tumbler of Tom and Jerry. 

K. B. — A tea-spoonful of cream of tartar, or about as 
much carbonate of soda as you can get on a dime, will pre* 
vent the sugar from settling to the bottom of the mixture. 

This drink is sometimes called Copenhagen, and some- 
times Jerry Thomas. 

175. White Tiger's Milk. 

(From recipe in the possession of Thomas Dtmn English, Esq.) 

\ gill apple-jack. 

\ do. peach brandy. 

\ teaspoonful of aromatic tincture.* 

Sweeten with white sugar to taste. 

The white of an egg beaten to a stiff foam. 

1 quart of pure milk. 

Pour in the mixed liquors to the milk, stirring all the 
white till all is well mixed, then sprinkle with nutmeg. 

The above recipe is sufficient to make a full quart of 
"white tiger's milk ;" if more is wanted, you can increase 
the above proportions. If you want to prepare this bev- 
erage for a party of twenty, use one gallon of milk to one 
pint of apple-jack, <fcc. 

176. White Lion. 

(Use small bar glass.) 

1£ teaspoonful of pulverized white sugar. 

\ a lime (squeeze out juice and put rind in glass). 

1 wine-glass Santa Cruz rum. 

\ teaspoonful of Curacoa. 

£ do. raspberry syrup. „ 

* Aromatic Rncture. — Take of ginger, cinnamon, orange peel, each 
one ounce ; valerian half an ounce, alcohol two quarts, macerate in a 
close vessel fpr fourteen days, then filter through unsized paper. 



BISHOP. 71 

Mix well, ornament with berries in season, and cool with 
shaved ice. 

177. Locomotive. 

Put two yolks of eggs into a goblet with an ounce of 
honey, a little essence of cloves, and a liqueur-glass of 
Curacoa ; add a pint of high Burgundy made hot, whisk 
well together, and serve hot in glasses. 

• 

178. Bishop. 

(A 1* Prusse.) 

A favorite beverage, made with claret or port. It is 
prepared as follows : roast four good-sized bitter oranges 
till they are of a pale-brown color, lay them in a tureen, 
and put over them half a pound of pounded loaf-sugar, and 
three glasses of claret ; place the cover on the tureen and 
let it stand till the next day. When required for use, put 
the tureen into a pan of boiling water, press the oranges 
with a spoon, and run the juice through a sieve ; then boil 
the remainder of the bottle of claret, taking care that it 
does not burn ; add it to the strained juice, and serve it 
warm in glasses. Port wine will answer the purpose as 
well as claret. "Bishop" is sometimes made with the 
above materials, substituting lemons instead of oranges, 
but this is not often done when claret is used. See recipe 
No 38, in "The Manual for the Manufacture of Cordials, 
etc." at the latter part of this work. 

179. Bishop. 

(Another recipe.) 

Stick an orange full of cloves, and roast it before a fire. 
When brown enough, cut it in quarters, and pour over it a 
quart of hot port wine, add sugar to the taste, let the mix- 
ture simmer for half an hour. 



^ 



78 RUMFU8TIAN. 

180. Archbishop. 
The same as Bishop, substituting claret for the port. 

181. Cardinal. 
Same as above, substituting champagne for claret. 

182. Pope. 
Same as above, substituting Burgundy for champagne. 

183. A Bishop. 

(Protestant) 

4 table-spoons of white sugar, 
2 tumblers of water. 
1 lemon, in slices. 

1 bottle of claret. 

4 table-spoons of Santa Cruz or Jamaica. 

Ice. 

> 

184. Knickerbocker. 

(Use small bar glass.) 

£ a lime, or lemon, squeeze out the juice, and put rind 
and juice in the glass. 

2 teaspoonfuls of raspberry syrup. 
1 wine-glass Santa Cruz rum. 

£ teaspoonful of Curacoa. 

Cool with shaved ice; shake up well, and ornament 
with berries in season. If this is not sweet enough, put in 
a little more raspberry syrup. 

185. Rumfustian. 

This is the singular name bestowed upon a drink very 
much in vogue with English sportsmen, after their return 
from a day's shooting, and is concocted thus : 



ENOLISH CURAgOA. 73 

The yolks of a dozen eggs axe well whisked up, and pot 
into a quart of strong beer; to this is added a pint of gin ; 
a bottle of sherry is put into a saucepan, with a stick of 
cinnamon, a nutmeg grated, a dozen large lumps of sugar, 
and the rind of a lemon peeled very thin ; when the wine 
boils, it is poured upon the gin and beer, and the whole 
drunk hot. 

186, Claret Cup. 

To a bottle of thin claret add half a pint of cold water, a 
table-spoonful of finely powdered sugar, and a teaspoqnful 
of cinnamon, cloves, and allspice, finely powdered and 
mixed together. Mix all well together, then add half the 
thin rind of a small lemon. This is a delicious summer 
beverage for evening-parties. See No. 191. 

187. Porter Cup, 

Mix in a tankard or covered jug a bottle of porter, and 
an equal quantity of table-ale ; pour in a glass of brandy, 
a dessert-spoonful of syrup of ginger, add three or four 
lumps of sugar, and half a nutmeg grated ; cover it down, 
and expose it to the cold for half an hour ; just before 
sending it to table, stir in a teaspoonful of carbonate of 
soda. Add the fresh-cut rind of a cucumber. 

188. English Curacoa. 

Cut away the peel of oranges very thin, until you have 
obtained half a dozen ounces of it ; put these into a quart 
bottle, and then pour in a pint of genuine whiskey, Cork 
the bottle down tightly, and let the rind remain infused 
for ten or twelve days, giving the bottle a good shake as 
often as you have an opportunity for so doing ; at the end 
of this period, take out the orange peel, and fill the bottle 
4 



74 QUINCE LIQUETJB. 

with clarified syrup, shake it well with the spirit, and let 
it remain for three days. Pour a teaeupful of the liqueur 
into a mortar, and beat up a drachm of powdered alum, 
and an equal quantity of carbonate of potash ; pour this, 
when well mixed, into the bottle, shake it well, and in a 
week you will find the Curagoa perfectly .transparent, and 
equal in flavor to that imported from Malines, or any other 
place in the universe. 

189. Italian Lemonade. 

Pare and press two dozen lemons ; pour the juice on the 
peels, and let it remain on them all night ; in the morning 
add two pounds of loaf-sugar, a quart of good sherry, and 
three quarts of boiling water. Mix well, add a quart of 
boiling milk, and strain it through a jelly-bag till clear. 

190. Quince Liqueur. 

2 quarts of quince juice. 

4 do. Cognac brandy. 

2^ lbs. of white sugar. 

12 ounces of bitter almonds, bruised. 

1 lb. of coriander-seeds. 

86 cloves. 

Grate a sufficient number of quinces to make 2 quarts 
of juice, and squeeze them through a jelly-bag. Mix the 
ingredients all together, and put them in a demijohn, and 
shake them well every day for ten days. Then strain the 
liquid through a jelly-bag till it is perfectly clear, and 
bottle for use. This is a delightful liqueur, and can be 
relied upon, as it is from a recipe in the possession of a 
lady who is famous for concocting delicious potations. 



GZDSS HEOTAB. 75 

191. Claret Cup, or Mulled Claret. 

(A la Lord Saltonn.) 

Peel one lemon fine, add to it some white pounded 
sugar ; pour over one glass of sherry, then add a bottle of 
claret (vin ordinaire, the best), and sugar to taste ; add a 
sprig of verbena, one bottle of soda-water, and nutmeg, 
if you like it. For cup, strain and ice it well. For mull, 
heat it and serve it hot. 

192. Bottled Velvet. 

(A la Sir John Bayley.) 

A bottle of Moselle, half a pint of sherry, the peel of a 
lemon, not too much, so as to have the flavor predominate ; 
two table-spoonfuls of sugar ; add a sprig of verbena ; all 
must be well mixed, and then strained and iced. 

193. Champagne, Hock or Chablis Cup. 

% (A la Goodrich*) 

Dissolve four or five lumps of sugar in a quarter of a 
pint of boiling water, with a little very thin lemon peel ; 
let it stand a quarter of an hour ; add one bottle of the 
above wines, and a sprig of verbena, a small glass of 
sherry ; half a pint of water. Mix well, and let stand half 
an hour ; strain, and ice it well 

194. Cider Neotax. 

(AlaHaroldlittledale.) 

1 quart of cider. 

1 bottle of soda-water. 

1 glass of sherry. 

1 small glass of brandy. 



•*»* 



76 B&UB BI.AZKB. 

Juice of half a lemon, peel of quarter of a lemon ; sugar 
and nutmeg to taste ; a sprig of verbena. Flavor it to 
taste with extract of pineapple. Strain, and ice it all welL 
This is a delicious beverage, and only requires to be tasted 
to be appreciated. 

195. Badminton. 

Peel half of a middle-sized cucumber, and put it into & 
silver cup, with four ounces of powdered snga \ a little 
nutmeg, and a bottle of claret. When the sugar is thor- 
oughly dissolved, pour in a bottle of soda-water, and it is 
fit for use. 



196. MISCELLANEOUS DRINKS. 
197. Blue Blazer. 

(Use two large silver-plated mugs, with handles.) 

1 wine-glass of Scotch whiskey. 

1 do. boiling water. 

Put the whiskey and the boiling water in one mug, 
ignite the liquid with fire, and while blazing mix both in- 
gredients by pouring them four or five times from one 
mug to the other, as represented in the cut. If well done 
this will have the appearance of a continued stream of 
liquid fire. 

Sweeten with one teaspoonful of pulverized white sugar, 
and serve in a small bar tumbler, with a piece of. lemon 
peel. 

The "blue blazer" does not have a very euphonious or 



JEBBY THOM1B OWN DBOiNTTCR BITTEH8. 



ELOT5 BLAZES. 

classic nnne, but it tastes better to the palate than it 
sounds to the ear. A beholder gazing for the first time 
upon an experienced artist, compounding this beverage, 
would naturally come to the conclusion that it was a nectar 
for Pluto rather than Bacchus. The novice in mixing this 
beverage should be careful not to scald himself. To be- 
come proficient in throwing the liquid from one mug to 
the other, it will be necessary to practise for some time 
with cold water. 

198. "Jerry Thomas'" own Decanter Bitters. 

■J lb. of raisins, 

2 ounces of cinnamon. 

1 do. snake-root. 



?8 PEACH AJSTD HOITEY. 

1 lemon and 1 orange cut in slices. 

1 ounce of cloves. 

1 do. allspice. 

Fill decanter with Santa Cruz rum. 

Bottle and serve out in pony glasses. 

As fast as the bitters is used fill up again with rum. 

199. Burnt Brandy and Peach. 

(Use small bar glass.) 

This drink is very popular in the Southern States, where 
it is sometimes used as a cure for diarrhoea. 

1 wine-glass of Cognac ) , 

, . t-i j* 7* j. }• burnt m a saucer or plate. 

i table-spoon of white sugar J ««>«. v* j,*™^ 

2 or 3 slices of dried peaches. 

Place the dried fruit in a glass and pour the liquid over 
them. 

200. Black Stripe. 

(Oso small bar glass.) 

1 wine-glass of Santa Cruz rum. 

1 table-spoonful of molasses. 

This drink can either be made in summer or winter : if 
in the former season, mix in 1 table -spoonful of water, and 
cool with shaved ice ; if in the latter, fill up the tumbler 
with boiling water. Grate a little nutmeg on top. 

201. Peach and Honey. 

(Use small bar glass.) 

1 table-spoonful of honey. 
1 wine-glass of peach brandy. 
Stir with a spoon. 



COLUMBIA. SKIN. 79. 

202. G-in and Fine. 

(0se wine-glass.) 

Split a piece of the heart of a green pine log into fine 
splints, about the size of a cedar lead-pencil, take 2 ounces 
of the same and put into a quart decanter, and fill the de- 
canter with gin. 

Let the pine soak for two hours, and the gin will be 
ready to serve. 

203. Gin and Tansy. 

(Use wine-glass,) 

Fill a quart decanter £ Ml of tansy, and pour in gin to 
fill up the balance £ tansy to f gin. Serve to customers 
in a wine-glass. 

204. Gin and "Wormwood. 

(0se small bar glass.) 

Put three or four sprigs of wormwood into a quart de- 
canter, and fill up with gin. 

The above three drinks are not much used except in 
small country villages. 

205. Scotch "Whiskey Skin. 

(Use small bar glass.) 

1 wine-glass of Scotch whiskey. 

1 piece of lemon peel. 

Pill the tumbler one-half full with boiling water. 

206. Columbia Skin: 

(0se small bar glass.) 

This is a Boston, drink, and is- made the same as a 
whiskey skin. 



80 RHINE WINS AND SELTZEB-WATER. 

207. Hot Spiced Rum. 

(Use small bar glass.) 

t teaspoonful of sugar. 

1 wine-glass of Jamaica rum. 

1 teaspoonful of mixed spices, (allspice and cloves.) 

1 piece of butter as large as half of a chestnut. 

Fill tumbler with hot water. 

808. Hot Rum. 

(Use small bar glass.) 

This drink is made the same as the hot spiced rum, omit- 
ting the spices, and grating a little nutmeg on top. 

209. Stone Fence. 

(Use large bar glass.) 

1 wine-glass of whiskey (Bourbon). 

2 or 3 small lumps of ice. 

Fill up the glass with sweet cider. 

210. Absinthe. 

(Use small bar glass.) 

1 wine-glass of absinthe. 

Pour water, drop by drop, until the glass is full. Never 
use a spoon. 

211. Rhine Wine and Seltzer-Water. 

(Use large bar glass.) 

Fill large bar glass half full with Rhine wine, and fill 
balance with Seltzer-water. This is a German drink, and 
is not very likely to be called for at an American bar. 



A 



KBANPY AND BODA. SI 

212. "Axf and Ax£» 

(Use large bar glass.) 

Id London this drink is made by mixing half porter and 
half ale, in America it is made by mixing half new and 
half old ale. 

213. Brandy Straight. 

(Use mull bar glass,) 

In serving this drink yon simply put a piece of ice in a 
tumbler, and hand to your customer, with the bottle of 
brandy. This is very safe for a steady drink, but though a 
straight beverage, it is often used on a bender* 

214. Gin Straight. 

(Use small bar glass.) 

Same as brandy straight, substituting gin for brandy. 

215. Pony Brandy. 

. (Use pony-glass.) 

Fill the pony-glass with (Sasarac) best brandy, and 
hand it to your customer. 

216. Brandy and Soda. 

(Sometimes called Stone WalL) 
(Use large bar glass.) 

1 wine-glass of Cognac brandy. 
| glass of fine ice. 
Fill up with plain soda. 
4* 



82 SHEBRY AKD TOE. 

217. Brandy and Ghim. 

(Use small bar glass.) 

Same as brandy straight, with one dash of gam syrup, 

218. Sherry and Egg. 

(Use small bar glass.) 

1 Egg. 

1 wine-glass of sherry. 

219. Sherry and Bitters. 

1 dash of bitters. 

1 wine-glass of sherry. 

220. Sherry and Ice. 

(Use smaU bar glass.) 

Pat two lamps of ice in a glass, and fill with wine. 






LEMONADE. 83 



221. TEMPERANCE DRINKS. 

222. Lemonade.* 

(Use large bar glass.) 

The juice of half a lemon. 

1£ tabje-spoonful of sugar. 

2 or three pieces of orange. 

1 table-spoonful of raspberry or strawberry syrup. 

Fill the tumbler one-half full with shaved ice, the bal- 
ance with water ; dash with port wine, and ornament with 
fruits in season. 

223. Plain Lemonade. 

(From a recipe by the celebrated Soyer.) 

Cut in very thin slices 3 lemons, put them in a basin, 
add half a pound of sugar, either white or brown ; bruise 
all together, add a gallon of water, and stir well. It is 
then ready. 

224. Lemonade. 

(Fine for parties.) 

The rind of 2 lemons. 

Juice of 3 large do. 

\ lb. of loaf-sugar. 

1 quart of boiling water. 

Bub some of the sugar, in lumps, on two of the lemons 

* See recipes Hob. 255, 266, and 251 in " The Manual for tfotMemufac- 
furs of Cordials, etc., 1 ' at the latter part of this work. 



84 GINGER LEMONADE. 

until they have imbibed all the oil from them, and put it 
with the remainder of the sugar into a jug ; add the lemon 
juice (but no pips), and pour over the whole a quart of 
boiling water. When the sugar is dissolved, strain the 
lemonade through a piece of muslin, and, when cool, it 
will be ready for use. 

The lemonade will be much improved by having the 
white of an egg beaten up with it ; a little sherry mixed 
with it also makes this beverage much nicer. 

225. Orangeade. 

This agreeable beverage is made the same way as lemon- 
ade, substituting oranges for lemons. 

226. Orgeat Lemonade. 

(Use large bar glass.) 

£ wine-glass of orgeat Byrup. 
The juice of half of a lemon. 

Fill the tumbler one-third full of ice, and balance with 
water. Shake well, and ornament with berries in season. 



227. Ginger Lemonade. 

Boil twelve pounds and a half of lump-sugar for twenty 
minutes in ten gallons of water ; clear it -with the whites 
of six eggs. Bruise half a pound of common ginger, boil 
with the liquor, and then pour it upon ten lemons pared. 
When quite cold, put it in a cask, with two table-spoonfuls 
of yeast, the lemons sliced, and half an ounce of isinglass. 
Bung up the cask the next day ; it will be ready in two 
weeks. % 



LEMONADE POWDERS. 85 

228. Soda Nectar. 

(Use large tumbler.) 

Juice of 1 lemon. 

f tumblerful of water. 

Powdered white sugar to taste. 

I small teaspoonful of carbonate of soda. 

Strain the juice of the lemon, and add it to the water, 
with sufficient white sugar to sweeten the whole nicely. 
When well mixed, put in the soda, stir well, and drink 
while the mixture is in an effervescing state. 

229. Drink for the Dog Days. 

A bottle of soda-water poured into a large goblet, in 
which a lemon ice has been placed, forms a deliriously 
cool and refreshing drink ; but should be taken with some 
care, and positively avoided whilst you are very hot. 

230. Sherbet. 

Eight ounces of carbonate of soda, six ounces of tartaric 
acid, two pounds of loaf-sugar (finely powdered), three 
drachms of essence of lemon. Let the powders be very 
dry. Mix them intimately, and keep them for use in a 
wide-mouthed bottle, closely worked. Put two good-sized 
teaspoonfuls into a tumbler; pour in half a pint of cold 
water, stir briskly, and drink off. 

231, Lemonade Powders. 

One pound of finely-powdered loaf-sugar, one ounce of 
tartaric or citric acid, and twenty drops of essence of 
lemon. Mix, and keep very dry. Two or three teaspoon- 
fuls of this stirred briskly in a tumbler of water will make 
a very pleasant glass of lemonade. If effervescent lemon- 



86 SASPBEBBT EFFERVESCING DBAUGHT. 

ade be desired, one ounce of carbonate of soda most be 
added to the above. 

232. Draught Lemonade, or Lemon Sherbet 

Four lemons sliced, four ounces of lump-sugar, one quart 
of boiling water. Very fine. A cheaper drink may be 
made thus : — One ounce of cream of tartar, one ounce of 
tartaric or citric acid, the juice and peel of two lemons, 
and half a pound, or more, of loaf-sugar. The sweetening 
must be regulated according to taste. 

238. Imperial Drink for Families. 

Two ounces of cream of tartar, the juice and peel of 
two or three lemons, and half a pound of coarse sugar. 
Put these into a gallon pitcher, and pour on boiling water. 
When cooL it will be fit for use. 

234. Nectar. 

One drachm of citric acid, one scruple of bicarbonate of 
potash, one ounce of white sugar, powdered. Fill a soda- 
water bottle nearly full of water, drop in the potash and 
sugar, and lastly the citric acid. Cork the bottle up im- 
mediately, and shake. As soon as the crystals are dis- 
solved, the nectar is fit for use. It may be colored with a 
small portion of cochineal. 

235. Raspberry, Strawberry, Currant, or Orange 

Effervescing Draughts. 

Take one quart of the juice of either of the above fruits, 
filter it, and boil it into a syrup, with one pound of pow- 
dered loaf-sugar. To this add one ounce and a half of tar- 
taric acid. When cold put it into a bottle, and keep it 
well corked. When required for use, fill a half-pint turn 



GINGEB WINE. 87 

bier three parts full of water, and add two table-spoonfuls 
of the syrup. Then stir in briskly a small teaspoonful of 
carbonate of soda, and a very delicious drink will be 
formed. The color may be improved by adding a very 
small portion of cochineal to the syrup at the time of 
boiling. 

236, Ginger Wine. 

Put twelve pounds of loaf-sugar and six ounces of pow- 
dered ginger into six gallons of water; let it boil for an 
hour, then beat up the whites of half a dozen eggs with a 
whisk, and mix them well with the liquor. When quite 
cold put it into a barrel, with six lemons cut into slices, 
and a cupful of yeast ; let it work for three days, then 
put in the bung. In a week's time you may bottle it, and 
it will be ready for immediate use. 



M A. N TJ ^ li 



FOR THB 



MANUFACTURE OF CORDIAL, 



IIQUORS, FAJfCY SYRUPS, 4c. 4C, 



UTEB THB MOST COMMON AND APPBOVED METHODS NOW USED IN THB 

DISTILLATION OF LIQUOBS AND BEVERAGES, DESIGNED FOB THB 

SPECIAL USE OF MANUFACTURERS, DEALERS IN WINES 

AND SPIRITS, GROCERS, TAVERN KEEPERS 

AND PRIVATE FAMILIES. 



THB SAME BEING ADAPTED TO THE TRADE OF THE UNITED 

STATES AND THE OANADA& 



BY 



PROF. CHRISTIAN SOHULTZ, 

PHACriGAL CHEMIST AND DMTILUtB. 



|- ■ - 



OAKD. 

CmaenJjr Sohultz, author of the Manual fir (he Manufacture of 
Cordials, Syrups, <fcc, begs to inform dealers and others, who do not 
desire to trouble themselves with manufacturing their Cordials, Ac., 
that he will furnish them with the concentrated extract of any re- 
cipe in tins book at a low price, for cash. 

Address CHRISTIAN SCHULTZ, 

Care of Dick <fc Fitzgerald, 

IS Am Street, New TorK 



INTRODUCHON. 



TO THE READER. 

The Author of the following work, in presenting it as a 
useful and valuable practical Manual to Manufacturers, Dis- 
tillers, and Dealers in Cordials, Liquors, etc., in this coun- 
try, thinks, that long experience as a practical distiller and 
vender of the above articles, gives him strong claims to the 
favorable considerations of the public at large. 

A close and uniform practice of fifteen years in Switzer- 
land, as well as in the city of New York ; a thorough ac- 
quaintance with the method used in the best distilleries in 
Paris and Bordeaux ; and manufacturing, as he has been, 
for many years for wholesale houses in this city, he flatters 
himself that in this Manual he has furnished all the facilities 
necessary, the recipes used, and the directions required, 
for the best preparations of the most celebrated Cordials, 
Liquors, Syrups, etc., ever yet introduced. The book con- 
tains the easiest, shortest, and the most economical manner 
of preparing the various articles ; the style is concise and 
clear, so that it can be readily comprehended, and its mat- 
ter, with great method and order, is alphabetically arranged 
under proper heads and references. Measures and weights 
referred to are those of the United States. 

The Author, in this compendium, did not deem it neces- 



— i 



02 UTTRODUOTTON. 

sary to describe the raw materials generally used in mace- 
rating and distilling. Such a description would only un- 
necessarily enlarge the work, thereby increasing the price, 
with but little or no advantage to the reader. A well in- 
formed and practical druggist will at once be able to 
understand, and properly furnish, the articles contained in 
each recipe. 

The first to be.described are the "Manufacturing Instru- 
ments" for without these nothing can be effected. The 
arrangements and preparations of the articles described in 
this work, do not contemplate an expensive and costly ap- 
paratus, nevertheless the author recommends that the best 
materials and most substantial instruments should be pro- 
vided, by reason of their durability, and the certainty of 
obtaining in its perfection a good product. 

The instruments deemed indispensable in the process of 
distilling are as follows: — first, a furnace; second, two 
boilers of tinned copper ; third, a copper skimmer ; fourth, 
a few filter-bags, filtering-holders, and a percolator ; fifth, 
tabs and pails for various uses ; sixth, measures from one 
gallon to that of the smallest ; seventh, weights and scales; 
eighth, areometer; ninth, funnels; tenth, alcohol lamps, 
with tinned dishes for different colors of bottle wax; 
eleventh, a cork-press and syphon; twelfth, casks, demi- 
johns, bottles. 

Those who wish to engage in this business on a large 
scale, would do weU to purchase a brass mortar; one of 
iron would often change the color of the material ; one of 
stone is required for the preparation of syrup of orgeat. 
Sieves must also be provided for separating the coarse pow- 
dered materials from the fine, and a large knife for cutting 
and preparing roots, etc., etc., for the powdered state* 

Necessary Preparations. — There should always be on 
hand, well clarified white and brown sugar syrups, put up 



USTRODUCTION. 93 

in well-corked demijohns and labelled. Glean spirit, or 
rectified whiskey, alcohol of 95 per cent. ; sugar coloring 
for brandies, rum, etc. ; tincture of turmeric, for essence of 
pepperniint; tincture of cochineal for red cordials. All 
other colors prepared when wanted. Flavoring essences 
can be prepared in some larger quantity when wanted, and 
put up in bottles, labelled for further use. 

Fruit syrups, such as raspberry, strawberry, etc., are 
prepared in summer ; others, such as orgeat, gum, sarsapa- 
rilla, etc., at any season. 

In preparing the following work, the author has had in 
view brevity and utility. He believes that such a Manual 
is much wanted in the business of distillation, and has 
spared no pains, which thorough experience and a practical 
knowledge of the subject could bring to his aid. It con- 
tains four hundred improved recipes of the various prep- 
arations now known, and each one can be readily referred 
to from the excellent alphabetical arrangements adopted. 

To the liberal patronage and favorable consideration of 
his friends and the public at large, he most respectfully 
submits the result of his labors. 

New Yobk, January 2, 1862. 



1 



DESCRIPTION OF THE APPARATUS 



USED FOE MAXU.FACT(JHING 



LIQUORS, COEDIALS, 8YBUPS, Aw, &«*. 



Together Kith » 



z ideas on Distillation, Filtration and 
Clarification, 



Thb first and most important is the furnace : temporary 
accommodations, under the name of furnaces, only prolong 
the operations of the distiller, and render his products very 
often imperfect With a good fire, and proper apparatus, 
work can be accomplished with readiness and comparative 
ease ; whereas, the ordinary measures of every day's ex- 
periments often fail of success. 

W 




The portable furnace (l) is most excellent for boilers of 
from 5 to 10 gallons, and may be used as a heating or cook- 
ing stove for families, as well as for the purposes of distil- 
lation. Coal can be filled in without moving the boiler, it 
having a good draught of air, and being laid out with fire- 
bricks, with a fall-grate for extinguishing the coal after 
using. The above can be obtained, ready-made, of J. 
Murphy, at No. 256 Water street, complete for $5. 

The conewrbit, or boiler (2), belonging to the furnace, 
contains 10 gallons of liquid, and is formed of tinned cop- 
per — the smaller part of the bottom standing on the fire- 
bricks, while the upper bottom covers the top of the fur- 
nace. This construction enables the first beat of the coal 
to give Us whole strength on the under bottom, and rising 
up by the door, continues around the boiler, between the 
top and the brick-work, and in the stovepipe. By this 
process, time and coal are both saved. 



EL 



2. Distillation 

Consists essentially in converting a liquid into vapor in 
a close vessel, by means of heat, and then conveying the 
vapor into another cool vessel, where it is condensed again, 
into a liquid. 

To accomplish this, the liquids are placed in the boiler 
(2), and when heat is applied to the boiler, spirit begins 
to rise in vapor at 176° (degrees), and water is converted 
into vapor at 212" (degrees). These vapors pass from the 



DISTIIXATION. 97 

boiler through the tube into the worm (3), and in passing 
through the worm, become condensed by the cold. The 
refrigerator, or worm-tub (4), must be kept full, by a con- 
stant stream of cold water, or else the water at the bottom 
will be cold, while that of the surface will be very hot. 
The cold water is supplied at 5, and escapes at 6, 

With respect to the practical part of distilling, we shall 
observe that the heat should, in all cases, be as gentle and 
uniform as possible. Accidents may be effectually pre- 
vented by distilling spirits in a water bath, which, if suf- 
ficiently large, will perform the operation with all the dis- 
patch requisite for the most extensive business. The 
vessel in which the distillation is effected ought to be im- 
mersed in another filled with water up to the neck. The 
process will thus be managed as expeditiously as if the 
vessel were placed over an open fire, and without the ap- 
prehension of being disappointed by having your spirits 
burned ; nor will it be necessary at any time to raise the 
water in the bath to a boiling heat. By looking at the en- 
graving of the still, you will see what we mean. The inner 
boiler or concurbit, marked (2), is the vessel, in which the 
liquids to be distilled are put, and the outer boiler or bath 
(A) is the vessel that should be filled with water. This is 
sometimes called a Bain Marie. 

The cover of the inner boiler must be well luted, that is, 
closed completely, to prevent evaporation. Take a lute, 
made of equal proportions of flour, whitening and salt, mix- 
ed together with the blade of a knife, and diluted with 
water; spread this on a piece of rag, and close ail the 
crevices. 

The object of distillation is to separate one substance 

from others with which it may be mixed. For example, 

in recipe No. 1, for making aqua deparadiso> or paradise 

water y 7 pints of alcohol, 95 per cent., and 20 pints of 

5 



98 nLTRATfOX. 

water, are distilled with a quantity of cocoa and spice. 
Now, as the alcohol distils at 176°, and water at 212°, it 
is perfectly apparent that the 1 pints of alcohol will all dis- 
til from off the water, and become impregnated with the 
flavor and taste of the cocoa and spices before the water 
begins to distil. 

The greater the surface exposed, and the less the height 
the vapors have to ascend, the more rapidly does the distil- 
lation proceed ; and so well are these principles under- 
stood by the Scotch distillers, that they do not take more 
than three minutes to discharge a still containing fifty 
gallons of fluid. The body of the still or boiler should 
never be filled above one-half, sometimes not above one- 
fourth, to prevent the possibility of boiling or spirting over. 

As a necessary appendage to the boiler, furnace, &c., 
a copper skimmer, with small holes, such as is used in 
kitchens, should be provided. 

3. On Filtration. 

The filtering Apparatus consists of a long, high, nar- 
row, but strong table, in the middle of which are cut out 
round holes of 4 inches diameter, 2 feet distant from each 
other. 

On the under part of the table around the holes are 
placed 4 hooks equidistant from each other, for hanging up 
the filtering-bags : 

For filtering-bags, cut a yard of Canton flannel in 
three square pieces as exact as you can ; double one of the 
square pieces, sew it on one side and let the other remain 
open, so that you form a triangle ; the soft or cotton sub- 
stance of the bag must form the inner side, with brass 
rings to hang the bag to the table sewed on. For every 
hole in the table there should be a correspondent filtering- 
bag hung up. In connection with this process there must 



FILTRATION. 



be provided as many pails as there are filterers in use ; for 
each pail there must be apportioned half of a sheet of blot' 
ling paper, prepared as follows: rub each piece of paper 
in your hands until it becomes smooth and pliant, as near 
bo cloth as possible ; then place it in the pail with a little 
' water, constantly beating it and rubbing it together with 
the hands until it comes to the consistency of a soft or 
pulpy matter ; afterward more water should be added, 
continuing the process of beating up the pulpy substance 
similar to the usual mode of beating up eggs; the pail 
must then be filled, and the contents thrown into the filterer. 
When the water has run through, fill up again so as to keep 
the filterer full, and wheu the water runs clear let the 
whole of the water pass through, and the bag is prepared 
to filter. Place a fiv-egallon demijohn under the filterer, 
with funnel, fill another demijohn with the liquor to be. 



100 JTOTBATTON. 

filtered ; let the mouth of it, turned down, be placed (in 
the hole on the top of the table) in the bag, so that the 
neck of the demijohn will descend one inch in the filtering- 
bag. The liquor from the upper demijohn will just fill the 
bag to the neck, the product of which will run clear, pure 
and bright into the demijohn below. In this way the 
distiller can employ as many filterers as he may desire, or 
produce as many different liquors as are wanted. 

Spirits which are largely loaded, with essential oils, such 
as those of anise-seed, «fcc., usually require the addition of a 
spoonful or two of magnesia before they will flow quite 
clear. 

4. To Displace. 

The kind of filtration commonly called the process of 
displacement, for extracting the essence from roots, herbs, 
seeds, barks, &c., is to be effected in the following manner : 
It is first necessary that the articles to be acted upon should 
be ground in a drug-mill to the condition of a coarse pow- 
der; then weigh each powder by itself, and mix them 
together in the proportions demanded by the recipe, and 
moisten the mass thoroughly with alcohol, allowing it to 
macerate* for twelve hours in a vessel well covered. Next 
you require a hollow instrument of cylindrical form, having 
one end shaped like a funnel, so that it can be inserted in 
the neck of a demijohn, and having inside, near the lower 
end, a partition pierced with numerous small holes, like the 
strainer of a French coffee-pot ; in the absence of such a 
partition, soft cotton, or any insoluble substance, may be 
substituted, and being placed in the inside at the lower end 

* 6. Maceration is simply the immersing of certain substances in 
spirits or any other liquid, for a given length of time. By this process 
the strength and flavor are taken from the roots, seeds, Ac., and imparted 
to the liquid. To macerate, the liquid should be at blood-heat 



OK CLABOTOATlON. 101 

of the instrument, will answer as well as the strainer. This 
instrument is called a percolator. Having let the ingre- 
dients be acted upon, macerate for the time we have 
named — introduce them into the percolator, and slightly 
press them upon the partition. Any portion of the liquid 
used in the maceration, not absorbed by the powder, 
should be poured upon the mass in the instrument, and 
allowed to percolate. You must now gradually pour into 
the percolator sufficient of the alcohol, or other liquid to be 
filtered, to drive before it, or displace, the liquid contained 
in the mass ; the portion introduced must in like manner be 
displaced by another portion ; and so on, till you obtain the 
required quantity of filtered liquor. This extract is called 
tincture. In case the liquor which first passes through, 
should be thick and turbid, you must again introduce it 
into the instrument, and be very careful not to have the 
powder too coarse or loosely pressed, or it will permit the 
liquid to pass too quickly, and on the other hand it should 
not be too fine and compact, or it may offer an unnecessary 
resistance. Should the liquor floW too rapidly, you must 
return it to the instrument, and close it beneath for a time, 
and thus permit the finer parts of the powder to subside, 
and cause a slower percolation. If you have sufficient 
time, you can avoid the trouble of going through the pro- 
cess of displacement, by simply macerating the articles 
for two weeks, being careful to stir them up thoroughly 
once in every 24 hours. 

6, On Clarification. 

On the whole, clarification is preferable for syrups to 
filtration. They need only be beaten up while cold with a 
little white of egg, and then heated ; a scum rises which 
must be removed as soon as it becomes consistent, and the 



102 TO GLAKUT LOAF-SUGAR AND MAKESYBUP. 

skimming continued until the liquor becomes clear. Any 
floating portions of scum that may have escaped notice, 
are easily removed by running the syrup through a coarse 
flannel strainer whilst hoU 

7. To Clarify Loaf-Sugar and make Syrup. 

Take a copper pan, and put into it your sugar, broken in 
small pieces. The pan should be sufficiently large to al- 
low the scum to rise a little without boiling over. One pint 
of water to every two pounds of sugar may be added. Beat 
up the whites of two eggs (if you are clarifying about ten 
pounds of sugar, or mix in this proportion), until it is very 
frothy, and then mix in with the rest. "Now place the pan 
on the fire, and have ready some cold water. When the 
mixture begins to boil and rise to the top of the pan, 
throw in a little of the water to prevent the sugar running 
over. 

You must let the sugar rise three times before com- 
mencing to skim it, each time cooling the mixture by the 
cold water just spoken of, The fourth time the sugar 
rises, ^Tdm it completely, and drop the cold water gently 
in as occasion may require, continuing to take the scum* 
off (which is rather white), until no more comes upon the 
surface. The sugar must -now be strained through a fine 
sieve — one made of cloth, or a flannel bag will do. 

In order to make clarified sugar extra white, you must 
be careful to get the very best loaf-sugar. Break it up, as 
in the previous case, and add water in Stbout the same pro- 
portion, viz., a pint to every two pounds, or two pounds 
and a half. Beat up well a couple of eggs (supposing ten 
pounds of sugar are Jbeing clarified) and add some ivory 

* The scum need not be thrown away ; after a quantity is collected, 
it can he clarified. 



DEOBEES FOB BOILING SUGAR. 103 

Uack, about a pound ; see that the ivory-black is thoroughly 
mixed into the water. The mixture should now be made 
as hot as possible, but without being allowed to boil. If 
symptoms of boiling and rising appear, instantly add a 
drop of cold water. Having thoroughly melted the mix- 
ture, strain as before through a fine cloth, or flannel 
strainer. The syrup need not be heated any more, but it 
will have to be strained three or four times, until it is 
extra fine and clear. ■ 

8. On Clarifying Brown or Moist Sugar. 

Here, again, take care the pan is large enough to allow 
the syrup to rise without immediately boiling over. Brown 
sugar does not require so much water as loaf. A quart 
will be sufficient for five or six pounds of moist sugar. 
Thoroughly beat up one egg (the yolk had better be omit- 
ted, as it will only rise with the scum, and be skimmed off), 
and, as must be observed in the case of loaf-sugar, mix the 
egg in with the water before pouring it on the sugar. 
Now, get about one pound of charcoal (that made out of 
hedge wood, or small branches, is the best) ; beat it very 
fine, and stir it into the sugar. As it boils, skim it, as in 
the previous case, and add cold water to prevent it run- 
ning over. Now commence straining it through a pocket- 
shaped strainer of cloth. First of all it is quite black, but 
the straining must be proceeded with until the mixture is 
quite clear. If you pour some of the syrup into a glass, 
you will soon see if it is perfectly clear and fine, if it is 

not, you must keep on straining. 

i 

9. On the Degrees for Boiling Sugar. 

Ton should have a perfect knowledge of the degrees 
of boiling sugar after it has been clarified. There are nine 



104 THE LARGE PEARL. 

essential points, or degrees, in boiling sugar. They are 
called Small Thread, Large Thread, Little Pearl, 
Large Pearl, The Blow, The Feather, The Ball, The 
Crack, The Caramel. 

10: The Small Thread. 

The sugar being clarified, put it on the fire, and after 
boiling a few moments, gently dip the top of your fore- 
finger into the syrup, and apply it to your thumb, when, on 
separating them immediately, the sugar forms a fine thread, 
which will break at a short distance, and remain as a drop 
on die finger and thumb. This is termed the " Small 
Thread." 

11. The Large Thread. 

Boil a little longer, and again dip the forefinger into the 
syrup, and apply it to the ball of the thumb. This time a 
somewhat longer string will be drawn. This is termed 
the " Large Thread." 

12. The Little Pearl. 

This is when you separate the thumb and finger, -and 
the fine thread reaches, without breaking, from one to the 
other. 

18. The Large Pearl. 

When the finger and thumb are spread as far as possi- 
ble, without the thread being broken, it is termed the 
" Large Pearl," Another sign, also, is sometimes shown, by 
the boiling syrup exhibiting bubbles on the surface. But 
this should be considered more as a hint than as a rule fdf 
guidance. 



j 



THE BALL. 105 

14. The Blow. 

Continue boiling the syrup. Take your skimmer and 
dip it into the sugar, then shake it over the pan, hold it 
before you, and blow through the holes. If you perceive 
small bubbles, or little sparkling bladders, on the other 
side of the skimmer, these are signs that you have pro- 
duced what is called the " Blow'." 



15. The Feather, 

When you have boiled the mixture a little more, and 
again dipped the skimmer into it, and after shaking it, 
find, upon blowing through the holes, that bubbles are pro- 
duced in much greater quantities, then you may be sure 
the " Feather" has been made. Another sign, after dip- 
pin? the skimmer, is to shake it extra hard, in order to get 
offL sugar; if It has acquired this degree, you will fee 
the melted sugar hanging from the skimmer like silk or 
flying flax ; whence it is termed by the French d la grande 
plume. 

16. The Ball. 

To know when the "Ball" has been acquired, you 
must first dip the forefinger into a basin of cold water ; 
now apply your finger to the syrup, taking up a little on 
the tip ; then quickly dip it into the water again. If upon 
rolling the sugar with the thumb, you can make it into 
a small ball, you may be sure that what is termed the 
" Small Ball" has been produced. When you can make a 
larger and harder ball, which you could not bite without 
its adhering unpleasantly to the teeth, you may be satisfied 
.that it is the " Large Ball" 
5* 



106 THE CARAMEL. 

17. The Crack. 

Boil the syrup a very little more, dip the finger into the 
sugar, and if, upon taking it out, the sugar adhering to the 
finger breaks with a slight noise, and will not stick to the 
teeth when bitten, the " Crack" has been produced. Now 
boil the syrup up again, dip the finger into the cold water, 
then into the syrup, and as quickly into the water again. 
If the sugar breaks short and brittle upon doing this, it is 
the " Great Crack." 

You cannot be too careful when the boiling syrup is at 
this degree, because it rapidly passes to what is termed the 
u Caramel." Be quick and cautious, as an additional stir 
of the fire, or one minute's delay, may cause the syrup to 
be scorched beyond cure. 

1 8. The Caramel* 

When the sugar has been boiled to the " Crack," as just 
stated, it quickly changes to the next degree. The syrup 
rapidly loses its whiteness, and begins to be slightly color- 
ed. You must now add to the syrup a few drops of lemon 
acid or juice, to prevent its graining* A little vinegar or 
a few drops of pyroligneous acid, will produce the desired 
effect. 

Dropping the acid in is termed greasing it Having 
given the syrup another slight boil, so as to assume a yel- 
low color, take the pan from the fire and place it in a dish 
of cold water, two or three inches deep. This will prevent 
burning ; a circumstance most to be feared in this process. 

Unless care be used, it would soon turn from yellow to 
brown, and then to black. Especially be careful not to use 
too much acid or lemon-juice, for this will spoil the syrup, 
and probably produce the very graining you are trying to 
avoid, A small piece of butter put into the pan will pre- 



WEIGHTS AND MEASURES. 107 

vent the syrup from rising over the sides, and will grease 
or smooth it, and thus act like the acid in keeping it from 
graining. A little cream of tartar also on the point of a 
knife, will prevent it from candying. All this time a good 
red fire (not a blaze) should be kept up underneath. A 
small piece of wet rag or flannel will keep the top edges 
of the pan from crusting with sugar, which might soon cake 
up and burn. 

When boiling sugar, it is a good plan to keep the top 
somewhat covered after it has begun to boil, and before the 
syrup has been boiled to the " Crack." The steam by this 
plan is kept within ; the sides are moistened, and no crust 
is formed.* 

With regard to the ninth degree of boiling sugar, the 
u Caramel," the name is derived from a Count Albufage 
Caramel, of Nismes, who discovered this stage of boiling. 

19. Measures of the United States. (Distilled Water.) 

1 gallon — 8 pounds = 2 halves. 

£ do. «4 do. = 2 quarts. . 

1 quart = 2 do. = 2 pints. 

1 pint =1 do* =4 gills. 

| pint ==>} do. = 2 gills* 

A large and a small pair of scales must be provided ; 
the large for weighing sugar, &c, the smaller for drugs, 
&c, &g. 

* If at any time you boil the syrup a little too much, or produce a 
degree beyond what you wish for, pour in a little water and boil it up 
again. Sugar that has been boiling too often loses many of its good 
qualities. Some sugars are not well adapted for boiling to the degrees, 
and no rules laid down would enable the practitioner to know when the 
" Crack 11 is near. Great care must, therefore, be used ; and nothing but 
practice will enable you to be uniformly successful. It is an old axiom 
with confectioners and dealers in syrup, that " there are twenty ways to 
grease syrup, but none to make it grain when it is greasy." 



108 WEIGHTS AND HEAST7BE8. 

20. The Weights are as follows: 

1 pound = 16 ounces. 

J do. — ■ 8 do. 

J. do. = 4 do. 

1 ounce «» 8 drachms. 

1 drachm = 60 grains. 

All other articles and utensils, such as mortars, mills, 
funnels, demijohns, casks, bottles, labels, pumps, areome- 
ters, bung-hammers, bung-bores, boxes, cases, hammer and 
nails, and syphon, must be supplied, as necessary to the 
operations of distilling and preparing liquors, syrups, 
cordials, <fcc., <fco. 



r 



RECIPES FOR TEN GALLONS EACH. 

FOB THB DO)SI SEE PAGE 235. 

21. Aqua del PaxadiSO. (Water of Paradise.) 

40£ ounces of roast and ground cocoa. 

6} do. ground cardamom seeds. 

0| do. ground Ceylon cinnamon. 

7 pints of alcohol, 95 per cent. 

20 do. water. 

Distil the 7 pints of alcohol from off the water and mix 
the 7 pints of flavored alcohol with 20 pints of alcohol, 95 
per cent., then add slowly 53 pints of fine white simple 
syrup. (See Simplq or Plain Syrup, No. 7.) 

Filter it if necessary. Color white. 

22. Aqua Divina. (Wrine Water.) 

6| ounces of ground Ceylon cinnamon. 

6f do. gum myrrh. 

26§ do. roasted cacao carac. 

7 pints of alcohol, 95 per cent. 

20 do. water. 

Distil the 7 pints of alcohol from off the water, and mix 
the 7 pints of flavored alcohol with 20 pints of alcohol 95, 
per cent., then add alowly 53 pints of fine white plain 
syrup. (See Plain Syrup, No. 7.) 

Filter if necessary. Color white. 



kj*. 



110 BECTPB8 FOR TEN GALLONS EACH. 

23, Aqua Persicana. (Pereieot Water.) 

6f ounces of ground common cinnamon. 

6 J pounds of ground peach-kernels. 

7 pints of alcohol. 
20 pints of water. 

Distil the 1 pints of alcohol from off the water, and mix 
the 7 pints of flavored alcohol with 20 pints of alcohol, 95 
per cent., and 14 drops of otto of roses, then add slowly 53 
pints of fine white plain syrup. (See Plain 8yrup, No. 7.) 

Filter if necessary. Color white. 

24. Aqua Romana, (Water of Rome.) 

6| ounces of ground Ceylon cinnamon. 

6| do. do. aromatic calamus-root. 

3f do. do. nutmegs. 

7 pints of alcohol. 

20 do. water. 

Distil the 7 pints of alcohol from off the water, and mix 
the 7 pints of flavored alcohol with 20 pints of alcohol, 95 
per cent., then add slowly 53 pints of fine white plain 
sugar syrup. (See Plain 8yrup, No. 7.) 

Filter if necessary. Color, white. 

25. Ale, Table. 

2 gallons of ground malt. 

6 do. water, at 142° (degrees) heat. 

Well stirred together; and let it stand for 1\ hour, 
draw off the liquid as much as possible; repeat the same 
operation with 3 gallons more of the same warm water, 
and the same standing. Draw off the liquor again, and 
repeat the third time with 3 gallons more, as before ; mix 
the liquors together, boil them with two ounces of hops. 



r 



AHOUB SAH8 FIN. Ill 

Clarify the whole with the white of an egg, filter while 
hot ; cool it as quickly as possible, stir in £ lb. of yeapt, and 
let it ferment. 

26, Ale, White Devonshire. 

2 gallons of ground malt (barley). 

| lb. of hops. 

2 lbs. of Grout's extract. 

} lb. of yeast. 

12 gallons of water, at 142° (degrees) heat. 

Manipulation as for table ale. 

Grout's extract is made by mixing the malt (ground) 
with 2 lbs. of water, filling in a bottle covered, and letting 
it stand in a warm place until the fermentation has evapo- 
rated. The mixture to be of the consistence of an extract. 
After the fermentation is complete, and the ale settled, 
it is to be put in bottles and tied up. 

27. Alkermes de Florence. 

3} drachms of essence of vanilla. 

23 drops of otto of roses. , 

Dissolved in 27 pints of alcohol, 95 per cent. ; then boil 
for five minutes 13£lbs. of figs, cut fine, in 53 pints of 
fine plain white syrup (see No. 7), and add the syrup to 
the alcohol. 

Filter. Color rose with cochineal. (See No. 93.) 

28. Amour Sans Fin. (Love without end.) 

36 drops of otto of roses. 
81 do. oil of Neroly. 
108 do. oil of cloves. 

Dissolved in 27 pints of alcohol, 95 per cent. ; add slowly 
53 pints of fine plain white syrup. (See No. 7.) 
Filter. Color rose with cochineal. (See No. 93.) 



L 



112 BEOIPES FOB TEN GALLONS EACH. 

29. Angelica Brandy. 

4 ounces of pimpinella root. 

12 do. angelica do. 

2* do. lavender flowers. 

Ground and made a tincture, with one quart of alcohol, 
95 per cent. ; add the tincture to 4 gallons of the alcohol, 
and 6 gallons of water. 

Filter. Color pale brown with sugar-color. (See No. 88.) 

30. Anise-seed Brandy. 

2£ drachms of oil of anise-seed. 

£ do. do. star anise-seed. 

Dissolved in 4} gallons of alcohol, 95 per cent.; then add 
} of a gallon of fine white plain syrup (see No. 7), mixed 
with 5 gallons of water. 

Filter. Color white. 

S 1 . Anise-seed Cordial. 

8 drachms of oil of anise-seed. 

Dissolved in 2} gallons of alcohol, 95 per cent. ; then 
add 2\ gallons of fine white syrup (see No. 7), mixed 
with 4} gallons of water. 

Filter. Color white. 

32. Anisette de Bordeaux. 

2 J lbs. of ground anise-seed. 
2 J ounces of ground coriandei^seed. 
7 do. do. Ceylon cinnamon. 

7 pints of alcohol, 95 per cent. 
20 do. water. 

Distil the 7 pints of alcohol from off the water, and mix 
the 7 pints of flavored alcohol with 20 pints of alcohol, 95 



AJNISETTE FAUS8E. 113 

per eent.; then add slowly 53 pints of fine white plain 
syrup. (See No. 7.) * 

Filter, if necessary. Color white.. 

33, Anisette d'Hollande. 

54 ounces- of ground anise-seed. 

27 do. do. star anise-seed. 

7 pints of alcohol, 95 per cent. 

20 do. water. 

Distil the 7 pints of alcohol from off the water, and mix 
the 7 pints of flavored* alcohol with 26 pints of alcohol, 95 
per cent. ; then add slowly 47 pints of fine white plain 
syrup. (See No. 7.) 

Filter. Color white. 

34. Anisette de Martinique. 

54 ounces of ground anise-seed. 

13£ do. do. star anise-seed. 

7 pints of alcohol, 95 per cent. 

20 do. water. 

Distil the 7 pints of alcohol from off the water, and mix 
the 7 pints of flavored alcohol with 20 pints of alcohol, 95 
per cent ; then add slowly 53 pints of. fine white plain 
syrup. (See No. 7.) 

Filter, if necessary. Color white. 

85. Anisette Fausse. (imitation.) 

26£ ounces of ground anise-seed. 
17£ do. do. star anise-seed. 

4* do. do. coriander-seed. 

4£ ounces of ground fennel-seed. 
47J pints of alcohol 95 per cent. % 
27 do. water. 



114 BECIPES FOB TEN GALLONS EACH. 

Distil the 47| pints of alcohol from off the water, and 
mix the 47j pints flavored alcohol with 32£ pints of fine 
white plain syrup. (See No. 7.) 

Filter if necessary. Color white. 

36. Arrack. 

21£ pints of fine Batavia arrack. 
58f do. pure 4th proof rice spirit. 
£ ounce oil of cocoa nuts. 
Filter. Color white. 

37. Beaume Humain, (Balsam of Man.) 

23 drops of oil of roses. ' 

54 do. do. cinnamon. 
162 do. do. cedrat. 
54 do. do. mace. 

Dissolved in 27 pints of alcohol, 95 per cent., then add 
53 pints of fine white plain syrup. (See No. 7.) 
Filter. Color white. 

* 

38. Bishop. 

100 grains of ground nutmegs. 

60 do. do. white pepper. 

1\ ounce of cardamom seed. 

1£ do. mace. 

20 pints of syrup (plain white, see No. 7). 

60 do. claret wine. 

Mixed and boiled together for 1 minute. Filtered. 

39. Bishop Extract. 

10J lbs. of ground orange peel. 

2\ do. cinnamon. 

2£ do. cardamom. 

10 gallons of alcohol, 95 per cent. 



BITTERS, EKGLI6H. 115 

Macerate for 14 days (see No. 5) ; press, filter, color 
red with cochineal. (See No. 93.) 

40. Bitters, Aromatic, 

2} lbs. of ground dried small orange apples. 
i lb. do. orange peel. 

2 ounces do. calamus root. 

2 do. do. pimpinella root. 

1 do. do. cut hops. 

Macerate for 14 days with 10 gallons of spirit at 45 per 
cent, (see No. 5) ; press out the dregs, add 2£ pints of brown 
sugar syrup. (See Brown Syrup, No. 8.) 

Filter. Color dark brown with coloring'. (See No. 88.) 

41 . Bitter Danziger Drops. (See No. 144.) 

2 ounces of ground centaurium. 

3 do. do. angelica root. v 
3| drachms of aloes. 

1 ounce of myrrh. 

2 do. cassia flowers. 
2£ do. ginger. 

1£ do. nutmegs. 

2 do. galanga root. 

f do. gentian do. 

1\ do. wormwood. 

f do. agaric, all coarse powdered. 

Macerate for 14 days with 10 gallons of spirit at 45 per 
cent, proof (see No. 5) ; press out the dregs, filter, colo r 
dark brown with coloring. (See No. 88.) 

42, Bitters, English. 

} lb. of lemon peels. 

6£ ounces of orange peels. 

6£ do. small orange apples. 



116 KEOIFEB FOfc TEST GALLONS EACH. 

1£ ounce of calamus root. 
1£ do. angelica root. 
H do. galanga root. 
J do. quassia wood. 

2 J do. gentian root. 

3 drachms of nutmegs. 
3 do. cloves. 

Ground to coarse powder ; macerate with 4£ gallons of 
alcohol, 95 per cent., for two weeks, or displace (see Nos. 
4 and 5) ; add 4} lbs. of brown sugar, boiled, and clarified 
with 5| gallons of pure water (see No. 6) ; color it with 
1\ ounces of sugar coloring, dark brown. (See No. 88.) 
Filter. 

43. Bitters, Essence. 

1$ lb. of orange peel 

If lb. of orange apples. 

1$ lb. of gentian root. 

If lb. of lemon peel. 

Ground to coarse powder; macerate or displace with 7f 
gallons of alcohol, 95 per cent., mixed with 2| gallons of 
water. Filter. (See Nos. 3, 4 and 5.) 

44, Bitters, Hamburg. 
2 ounces of agaric. 



5 


do. 


cinnamon. 


4 


do.' 


cassia buds. 


i 


do. 


grains of paradise. 


3 


do. 


quassia wood. 


1 


do. 


cardamom seed. 


3 


do. 


gentian root. 


3 


do. 


orange apples, dried. 


H 


do. 


orange peel. 



Ground to coarse powder ; macerate with 4| gallons of 



BETTERS, 8TQMA0H. 117 

alcohol, 95 per cent, (see No. 5), mixed with 5f gallons of 
water ; add 2f ounces of acetic aether. 
Color brown. (See No. 88.) 

45. Bitters, Orange. 

6 lbs. of orange peel, macerate them for 24 hours with 
1 gallon of water, cut the yellow part of the peel from off 
the white, and chop it fine ; macerate with 4f gallons of 
alcohol, 95 per cent, for two weeks, or displace (see Nos. 
4 and 5) ; then add a syrup made of 4} gallons of water 
and 16 lbs. of sugar. 

Filter. (See No. 3.) 

46. Bitters. Spanish. 

5 ounces of polypody. 

. calamus-root, 
orris root, 
coriander-seed, 
centaurium. 
orange peel. 

German camomile flower. 
* Ground to coarse powder ; macerate with 4f gallons of 
alcohol, 95 per cent, (see No. 5) ; then add 5J- gallons of 
water, and 1£ ounce of sugar. 
Filter. Color brown. (See No. 88.) 

47. Bitters, Stomach. 

| lb. of cardamom seed. 

| do. nutmegs. 

} do. grains of Paradise. 

£ do* cinnamon. 

J. do. cloves. 

I do. ginger. 



6 


do. 


8 


do. 


2* 


do. 


1 , 


do. 


3 


do. 


2 


do. 



118 RECIPES SUB TEN GALLONS EACH. 

£ lb. of galanga. 

* do. orange peeL 

J do. lemon peel. 

Ground to coarse powder; macerate with. 4f gallons of 
alcohol, 95 per cent, (see No. 5) ; then add a syrup made of 
4 J gallons of water, and 12 lbs. of sugar., (See No. 7.) 

Filter. (See No. 3.) 

48. Bitters, Stoughton. 

8 lbs. of gentian root. 
6 do. orange peel. 
1J do. snake root (Virginia). 
£ do. American saffron. 
j do. red saunders wood. 

Ground to coarse powder ; displace with 10 gallons of 
4th proof spirit. (See No. 4.) 

m 

49. Brandy, Angelica. 

li lb. of angelica root. 

2 J ounces of cinnamon. 

1 1 do. lavender flowers. 

1£ do. liquorice-root. 

Ground to coarse powder; then add to 10 gallons of 
proof spirit and 6 lbs. of rectifier's charcoal. Distil over 
to 50 per cent. ; then mix 3 pints of white plain syrup (see 
No. 7), and so much of water as to get 10 gallons in the 
whole. 

50. Brandy, Anise-seed. 

3 lbs. of anise-seed. 

2 ozs. of caraway seed. 
8 ozs. of orris-root- 
Ground to a coarse powder ; then add to 10 gallons of 



BBAtfBY, CABMrNATIVE. 119 

proof spirit and 6 lbs. of rectifier's charcoal. Distil over 
to 50 per cent. ; then mix 3 pints of white plain syrup (see 
No. 7), and as much water as to get 10 gallons. 

51. Brandy, Blackberry. 

j ounce of cinnamon. 

J- do- cloves. 

J do. mace. 

| do. cardamom. 

Ground to a coarse powder; add to 16 lbs. of black- 
berries, mashed, and 5 gallons of alcohol, 95 per cent. 
Macerate for two weeks (see No. 5) ; press it ; then add 
10 lbs. of sugar, dissolved in 3f gallons of water. Filter* 
(see No. 3). 

52. Brandy, British. 

1 ounce of catechu, 
i drachm of vanilla, finely powdered. 
Add 1 gallon of fine good Cognac and 9 gallons of pure 
proof spirit. Color pale or dark (see No, 88.) 

53. Brandy, Calamus. 

\ drachm of oil of lemon. 

£ ounce of oil of calamus. 

5 drops^of oil of coriander. 

Dissolve in 4f gallons of alcohol, 95 per cent. ; then add 
6 gallons of water, and \ gallon white plain syrup (see No. 
1). Flesh-color with tincture of saffron and cochineal (see 
Nos. 91 and 93). 

54, Brandy, Carminative. 

1 \ drachms of oil of calamus, 
16 drops of oil of anise-seed. 
32 do. do. orange. 



120 EECIPES FOB TEN GALLONS EACH. 

16 drops of oil of coriander. 

16 do. do. lemon balm. 

Dissolve in 4| gallons of alcohol, 95 per cent. ; then add 
5 gallons of water and J gallon white plain syrup (see No. 
7). Color yellow (see No. 91). 

56. Brandy, Caraway. 

£ ounce of oil of caraway-seed. 

80 drops of oil of anise-seed. 

5 drops of oil of coriander-seed. 

Dissolved in 4} gallons of alcohol, 95 per cent. ; then 
add 5 gallons of water and £ gallon of white plain syrup 
(see No. 7). 

66. Brandy, Cherry. 

16 lbs. of black cherries, mashed with the stones. 

5 gallons of alcohol, '95 per cent. 

Macerate for two weeks (see No. 5) ; press it ; then add 
10 lbs. of sugar, dissolved in 3$ gallons of water. Filter 
(see No. 3). 

57. Brandy, Cinnamon. 

£ ounce of oil of cinnamon. 

32 drops of oil of cassia-buds. 

32 do. oil of cloves. 

Dissolve in 4 J gallons of alcohol, 95 per cent. ; then add 
4 J gallons of water and | gallon of white plain syrup (see 
No. 1). Color brown (see No. 88). 

58. Brandy, Cloves. 

4} drachms of oil of cloves. 

£ drachm of oil of cinnamon. 

Dissolve in 4} gallons of alcohol, 95 per cent ; then add 
4} gallons of water and £ gallon of white plain syrup (see 
No. 7). Color dark-brown (see No. 88). 



BKAtfDY, GSUNEWALD. 121 

59. Brandy, Domestic. 

50 drops of oil of Cognac. 

3 drachms of orris-root powder, 

1 drachm of finely-cut vanilla. 

Macerate in 4 ounces of alcohol, 95 per cent., in a warm 
place, for 24 hours (see No. 5) ; filter, and then add to it 
9f gallons of fourth-proof spirit (purest quality), and 1^ 
pints of white plain syrup (see No. 1). Color pale or dark 
with coloring (see No. 88). 

60. Brandy, French. 

1 gallon of genuine Otard brandy. 
8$ gallons of fourth-proof spirit (pure). 
£ gallon of pure white plain syrup (see No. 7). Color 
dark or pale with coloring (see No. 88). 

61. Brandy, Ginger. 

£ lb. of white ginger, cut and washed. 

1% lbs. of sugar, boiled for ten minutes with 3 gallons 
of water ; strain; then add 7 gallons of fourth-proof spirit. 
Color pale yellow (see No. 91). 

62. Brandy, Grunewald. 

J- lb. of orange peel. 

J lb. of centaurium. 

1 oz, of ginger. » 

1£ oz. of calamus-root. 

1£ do. blessed thistle. 

1 oz. of wormwood. 

| do. trefolii. 

1£ drachm of oil of cloves. 

1£ do. oil of cinnamon. 

f do. oil of peppermint. 

4£ gallons of alcohol, 95 per cent. 
6 



122 BEOXPfiS FOE TEN GALLONS EACH. 

Macerate for 24 hours (see No. 5); then add to the 
strained and filtered tincture a syrup made of j gallon of 
white plain syrup (see No. 7), dissolved in 4£ gallons of 
water. Color brown. (See No. 88.) 

63. Brandy, Imperial Peach. 

4£ 02S. of powdered bitter almonds. 

3f gallons of alcohol, 95 per cent. 

5£ gallons water. 

Mix together, and macerate for 24 hours (see No. 5) ; 
then add a strained syrup, made of &f lbs. of sugar; 1 pint 
of peach jelly; 2} ozs. preserved ginger; 1 lemon, cut in 
slices ; 1 drachm of grated nutmegs ; 1 drachm of allspice, 
in powder, and 5 pints of water, boiled for two minutes. 
Mix the whole, and filter. 

64. Brandy, Juniper. 

drachms of best oil of juniper, dissolved in 
4 1 gallons of alcohol, 95 per cent. ; then add 6 lbs. of 
sugar, dissolved in 4£ gallons of water. Filter. 

65. Brandy, Mint. 

J ounce of oil of spearmint. 
80 drops of oil of peppermint. 
3 drops of oil of bergamot. 

Dissolve in 4* gallons of alcohol 95 per cent., then add 
3 lbs. of sugar dissolved in 5£ gallons of water. 
Color green with indigo and saffron tincture. (See No. 

90.) 

66. Brandy, Orange, 

4£ drachms of oil of orange, 
3 drops of oil of neroly. 



BBAKDT SPICE. 123 

Dissolve in 4£ gallons of alcohol 95 per cent., then add 
2£ lbs. of sugar dissolved in 5} gallons of water. 
Filter. (See No. 3.) 

67. Brandy, Peach. 

18 lbs. of peaches mashed with the stones, maoerate them 
for 24 hours with 4f gallons of alcohol, 95 per cent, (see 
No. 5), and 4 gallons of water. 

Strain, press, and niter ; add 5 pints of white plain syrup. 
(See No. 7.) 

Color dark yellow with coloring. (See No. 88.) 

68. Brandy, Peppermint. , 

£ ounce of oil of peppermint (English). 
Dissolve in 4J gallons of alcohol, 95 per cent., then add 
4f lbs.- of sugar dissolved in 5 gallons of water. 
Filter. (See No. 3.) 

69. Brandy, Raspberry. 

4 gallons of raspberry juice, 4J gallons of alcohol, 95 
per cent., macerate for 2 days (see No. 5), then add 1\ 
gallon of white plain syrup (see No. 7). Filter. 



70. Brandy, Spice. 

2\ ounces of cinnamou. 
f do. cloves. 
J do. cardamom. 
1 do. galanga root. 
1 do. . ginger. 

Ground to a coarse powder ; macerate it for a week with 
10 gallons of good French brandy. (See No. 5). Filter. 



124 BECIPES FOR TEN GALLONS EACH. 

71. Brandy, Stomach. (Green.) 

i lb. of cubebs. 
2£ ounces of centaurium. 
1} do. trefolii. 
2 do. cassia buds. 

Ground to coarse powder ; macerate for one week in 4f 
gallons of alcohol, 95 per cent. (See No. 5.) Filter, then add 
J drachm of oil of rosemary. 



i 


do. 


oil of sage. 




i 


do. 


oil of camomile. 




* 


do.. 


oil of peppermint. 




JL 

2 


do. 


oil of spearmint. 


• 


* 


do. 


oil of lavender. 




i 


do. 


oil of caraway. 




i 


do. 


oil of origanum* 


. 


i 


do. 


oil of lemon. 




i 


do. 


oil of coriander-seed. 




i 


do. 


oil of anise-seed. 




i 


do. 


oil of fennel-seed. 




After being 


dissolved, add 4 lbs. of ^ugar dissolved in 6 


gallons 


of water. Color green with tincture of indigo and 


saffron. 


, (See 


No. 90.) 






72 


L Brandy, Stomach. 


(White.) 


J draohm of oil of anise-seed. 






do. 


oil of coriander seed. 




k % 


do. 


oil of spearmint. 






do. 


oil of orange. 






do. 


oil of cloves. 






do. 


oil of cinnamon. 




2 


do. 


oil of calamus. 





Dissolve in 4* gallons of alcohol, 95 per cent. ; "mixed 
with 4 lbs. of sugar, dissolved in 5 gallons of water* 
Filter. (See No. 3.) 



OANELIN DE OOBFOU. 125 

73. Brandy, Strawberry, 

4 gallons of strawberry juice. 

4J gallon of alcohol, 95 per cent. Macerate for 2 days 
(see No. 5), then add 1| gallons of plain white syrup. 
(See No. 7.) Filter. (See No. 3.) 

74. Brandy, "Wormwood. 

2£ drachms of oil of wormwood. 

1J ounces of herb of wormwood. 

J do. calamus root. 

The herb and root must be ground and macerated (see 
No. 5) a few days, then pressed, and the oil dissolved in 
4f gallons of alcohol, 95 per cent. ; add a syrup made of 
4 lbs. of sugar, with 5 gallons of water. 

Filter, and color green, with tincture of Indigo and saf- 
fron. (See No. 90.) 

75. Calabre a chatidL 

36 gallons of white or red wine must, boiled and skim- 
med down to 8} gallons ; to this add 1} gallon of alcohol, 
95 per cent. 

Use : for manufacture of Malaga wine. 

76. Calabre a firoid. 

9 gallons of fresh, pure red or white wine must. 

1 gallon of alcohol, 95 per cent. 

Let it clarify itself by standing. Decant. 
Use : For the manufacture of different wines. 

77. Canelin de Corfou. 

2 drachms of oil of Ceylon cinnamon. 

Dissolve in 3£ gallons of alcohol, 95 per cent.; then 
add 6f gallons of white plain syrup. (See No. 7.) 
Color, yellow. (See No. 91.) 



126 BECIPE8 FOB TE3T GALLONS EACH. 

78. Ganelle. 

6£ drachms of oil of cinnamon. 

Dissolve in 3£ gallons of alcohol, 95 per cent. ; then 
add 6f gallons of plain white syrup. (See No. 7.). 

79. Cedrat. 

13£ drachms of oil of cedrat. 

Dissolve in 3£ gallons of alcohol, 95 per cent., and 6f 
gallons of white plain syrup. (See No. 7.) 
Color, yellow. (See No. 91.) 

„ * 80. Champ d'Asile. 

8 ounces of caraway-seed. 

4 do. grains d'ambrette. 

1£ do. Ceylon cinnamon, ground to coarse powder ; 
macerate and distil with 3 gallons of alcohol, 95 per cent, 
and 3£ gallons of water. 

Distil the 3 gallons of alcohol from off the water, and 
mix the 3 gallons of aromatic spirit with a syrup made 
of 42 lbs. of sugar and 4f gallons of water. (See No. 7.) 
Filter. . 

81, Christine. 

2 drachms of essence of vanilla. 

8 drops of oil of roses. 

24 do. oil of neroly. 

48 do. oil of cinnamon. 

Dissolve in 3 'gallons of 95 per cent, alcohol ; mix it 
with a syrup made of 42 lbs. of sugar, and 4| gallons of 
water. (See No. 7.) 

82. Cbristophelet. . 

6£ drachms of Spanish saffron. 
14£ do. cinnamon. 
6$ do. cardamom. 



CIDER, STRONG. 127 

10| ounces of figs. 

10 J drachms of galanga-root. 

4 J ounces of orris-root. 

2£ do. sage. 

4£ do. staranis. 

2| do. coriander-seed. 

Ground to a coarse powder. Macerate (see No. 5), and 
distil with 6 gallons of alcohol, 95 per cent., and 1 J gallons 
of water. Distil off 5 gallons of the aromatic spirit ; then 
add H gallons of St. Julieii Medoc wine; 1| gallons of 
distilled water; 13 drops of tincture of ambergris, and 
2| gallons of white plain syrup (see No. 7). Color pur- 
ple with tincture of elderberry (see No. 92). 

83. Cider, Champagne. 

10 gallons of cider, old and clear. 

Put it in a strong iron-bound cask, pitched inside (like 
beer-casks) ; add 2£ pints clarified white plain syrup (see 
No. 7) ; dissolve in it 5 ounces of tartaric acid. Keep the 
bung ready in hand ; then add 7£ ounces of bicarbonate 
of potassa ; bung it as quickly, and well as possible. 



84, Cider, Strong. 

Take as many apples as will make juice sufficient to 
fill a strong cask. Make a pulp of them, by passing 
them through a cider-mill. Spread this pulp out on a 
large surface, in the open air, and leave it for 24 hours. 
Press out the juice as thoroughly as possible, and fill the 
cask up to the bung-hole, and keep it full as long as the 
fermentation is going on, by adding some juice kept aside 
for that purpose. When the fermentation is ended, draw 
it off in another clean cask ; but previous to filling this 
cask, burn 1 drachm of brimstone in it, by hanging an iron 
vessel through the bung-hole. Bung it up carefully, and 
keep it in a cool place. 



128 RECIPES FOS TEN GALLONS EACH. 

85. Cider, Sweet. 

Procure a cask, pitched inside (like a beer-cask) ; then 
take as many sweet apples as will make juice sufficient to 
fill it. Press the apples as quickly as possible, being care- 
ful to let the juice settle a little while ; then decant the 
juice, and put it in the cask in the following manner, viz. : 
1st. Burn £ ounce of brimstone in the cask (as described 
in recipe No. 84). 2d. Bung up the cask and let it stand 
a while. 3d. Fill the cask £ full with the- juice, being very 
careful to shake it well. Go through this process three 
times, and be very particular to observe the above direc- 
tions each time. After you have put the last £ of the juice 
in the cask, bung it carefully, and put it in a cool place 
for use. 

86. Citron. 

1 ounce of oil of lemon, dissolved in 
3£ gallons of alcohol, 95 per cent. 
Then add 6f gallons of white plain syrup (see No. 7). 
Color yellow (see No. 91). 

87. Citronelle. 

1 lb. of lemon peel, only the yellow part. 

2 ounces of orange peel, only the yellow part. 
1 drachm of cloves. 

1 do. nutmegs. 

Cut in small pieces ; macerate with 5 gallons of alcohol, 
95 per cent., and 5 gallons of water (see No. 5). Distil 
off 8 gallons of aromatic spirit, and mix it with 2 gallons 
of white plain syrup (see No. 7). Color yellow (see No. 
91). 



OOLOE, GKEEN. 129 

88. Coloring. 

Take 100 lbs. of white sugar, and mix with it 3 gallons 
of water, in a copper or iron boiler of 50 gallons capacity. 
It is necessary to have the boiler this size, as in manufac- 
turing coloring the liquid fs apt to run over when made in 
a smaller vessel. Put the boiler on a smart fire, and stir 
the sugar constantly, so as to prevent its burning on the 
bottom. Keep it boiling until it gets as black as tar when 
dropped on a cold stone.. Then add slowly 6| gallons of 
bbiling water — at first, only a little at a time, and increas- 
ing the quantity gradually — constantly stirring as the 
whole is dissolved. Pass it through a flannel. 



89. Color, Blue. 

Take 3 ounces of sulphuric acid (smoking) and put it in 
a one-gallon glass jar ; add, in very small portions, 1 ounce 
of the finest powdered indigo, being very careful to stir 
the ingredients constantly during the process of mixing 
them. Let the jar stand in a warm place for several days, 
and then add, very slowly, 3 quarts of water ; after which 
add, in small quantities, \ lb. of chalk powder, and con- 
tinue stirring it as long as a froth rises from the mixture. 
After having done this, let it stand for 24 hours, then de- 
cant, filter, mix 1 \ pint of alcohol with it, and bottle for 
use. 

90. Color, Green, 

By mixing the tincture of saffron and the tincture of in- 
digo together in different proportions, you can obtain any 
shade of green you desire. For a light-green, increase the 
saffron ; for a dark-green increase the indigo. 
6* 



130 COQUETTE FLATTEUSE. 

91. Color, Yellow. 

Mix I lb. American saffron, cut very fine, with 1 quart 
of alcohol, 95 per cent* ; put it in a covered jar, in a warm 
place, and let it stand for 8 days; then press, filter, and 
bottle for use. A yellow coloring may also be made of 
turmeric instead of saffron. Observe the same proportions, 
and make in the same way. 

92. Color, Purple. 

Mix \ lb. elderberries, mashed to a pulp, with 1 quart of 
of alcohol, 95 per cent. Macerate (see No. 5) in a warm 
place for 8 days ; then press, filter, and bottle for use. 

93. Color, Red. 

1 ounce of finely-powdered cochineal 

£ drachm of calcinated alum. 

Boiled with a quart of water, in an earthen dish; add 
1 quart of alcohol, 95 per cent., press, filter, and bottle for 
use. 

94. Color, Violet. 

1 pint of blue color. 

2 pints of red color. 
Mix together. 

95. Coquette Flatteuse. 

24 drops of oil of rose, 

48 do. oil of mace. 

32 do. essence of ambergris. 

Dissolve in 3 gallons of alcohol, 95 per cent. ; then add 
a syrup made of 42 lbs. of sugar and 4$ gallons of water 
(see No. 7). Color rose (see No. 93). 



OOHDIAL, OAKAWAY. 131 

96. Cordial. 

82 drops of oil of cinnamon. 

24 do. oil of cloves. 

24 do. oil of mace. 

48 do. oil of peppermint. 

Dissolve in 3 gallons of alcohol, 05 per cent. ; -add a 
syrup made of 42 lbs. of sugar and 4} gallons of water 
(see No. 7). Filter (see No. 3). 

97. Cordial, Bright Pearl. (Jelly.) 
2 ounces of candied lemons. 

2 do* lemon peel. 

3 do. candied ginger. 

4 do. raw ginger. 

Boil for 20 minutes in 2 gallons of water, strain it, and add 
to the strained liquor a jelly made of the following ingre- 
dients. 

4 ounces of currant jelly. 

2 do. almonds blanched and broken. 

1 do. almond bitter, " " " 

2 do. St John's bread, broken and mashed. 
1 do. conserve of white roses. 

1 do. ginger powdered. 

1 do. cinnamon " 

1 do. mace. 

J pint of lemon juice, 7 gallons of fourth-proof spirit, 2 
ounces of isinglass dissolved in water ; put this together in 
a stone pot well covered ; then take 6 lbs. of Malaga raisins 
boiled with one gallon of water, and mix with the above ; 
press and filter it through a flannel while hot. 

98. Cordial, Caraway. 
6 drachms of oil of caraway dissolved in 3 gallons of alco- 
hol, 95 per cent. ; add a syrup made of 42 lbs. of sugar and 
4} gallons of water. (See No. 7). Filter. 



132 ' KEOTPES FOB TEN GALLONS EACH. 

99. Cordial, Cherry. 

30 lbs. of cherries, red sour, without stems, make them 
to a pulp and macerate with 4£ gallons of alcohol, 95 per 
cent, (see No. 5) ; press, and add a syrup made of 42 lbs. 
of Bugar and 3£ gallons of water. (See No. 7.) Filter. 

» 

100. Cordial, Cinnamon. 

£ ounce of oil of cinnamon, dissolved in 3 gallons of 
alcohol, 95 per cent. ; then add a syrup made of 42 lbs. of 
sugar, and 3£ gallons of water. (See No. 7.) Filter, 

1 01 . Cordial, Cloves. 

12 ounces of cloves. 

3 do. orris-root. 

2 do. cinnamon. 

£ do. cardamom. 

Ground to coarse powder ; macerate or displace with 5 J 
gallons of alcohol, 95 per cent, (see Nos. 4 and 5), and 5 J 
gallons of water. Distil from off the water 5 gallons of 
aromatic spirit, and then add a syrup made of 24 lbs. of 
sugar and 3£ gallons of water. (See No. 1). 

Color brown with tincture of cloves. 

102. Cordial, Ginger. 

10 ounces of ground ginger, 5 drops of oil of bergamot ; 
macerate it with 3 gallons of alcohol 95 per cent., press 
and filter, and then add a syrup made with 42 lbs. of sugar, 
and 4f gallons of water* (See No. 7). Color pale yellow. 
(See No. 91.) 

Red ginger is the same as the above, except it is colored 
red with cochineal* 



CORDIAL, LEMON. 133 

103. Cordial, Green Gage. 

8 lbs. of ripe gages and 42 lbs. of sugar, 4f gallons of 
water ; boil them tender and make them to a palp, skim 
and take from the fire, then add : 

4 ounces of currant jelly. 

4 do. dates, cut in small pieces. 

4 do. ounces of figs, do. do. 

J pint of orange juice. * 

3 do. sherry wine. 

1 do. calfs-foot jelly. 

1 ounce of candied lemon. 

1 do. cinnamon. 

1 do. cloves. 

2 do. ginger. 
1 do. nutmeg. 

1 do. pimento. 

All coarsely powdered ; macerate for one week (see No. 
5), and add 2 gallons of alcohol, 95 per oent.; strain, press 
and filter. 

104. Cordial, Lemon. 

2 lbs. of fresh lemon peel. 

£ do. roasted wheat bread, crusts. 

J do. cinnamon, crushed.^ 

■J ounce of nutmeg, do. 

Cut small and macerate for one week with 5£ gallons of 
alcohol, 95 per cent., and 5£ gallons of water. 

Distil from off the water 5 gallons of aromatic spirit, 
and add to this 30 drops of oil of lemon, and a syrup made 
of 24 lbs. of sugar, and 3£ gallons of water. (See No. 7.) 

Color, pale yellow. (See No. 91.) 



134 BECIPE8 FOB TEN GALLONS EACH. 

105. Cordial, Maccaron, French. 

22 ounces of bitter almonds. 

1 J do. cinnamon. 

1J do. cloves. 

1J do. cardamom. 

Ground to coarse powder ; macerate for one week, with 
5J gallons of alcohol, 95 per cent., and 5£ gallons of water. 

Distil from off the water 5 gallons of aromatic spirit, and 
mix it with a syrup made of 24 lbs. of sugar,' and 3£ gallons 
of water. (See No. 7.) Filter. 

106, Cordial, Mint. 

i ounce of oil of spearmint. 

Dissolve in 3 gallons of alcohol, 95 per cent., then add 
a syrup made of 42 lbs, of sugar and 4f gallons of water. 
(See No. 7.) 

Color green, with tincture of indigo and saffron. (See 
No. 90.) 

107. Cordial, Noyau, 

1} lb. of apricot kernels. 

£ do. peach do. 

£ do. prune . do. ' 

The rinds of 12 oranges, cut in small pieces. 

Macerate for 24 hours in 3£ gallons of alcohol, 95 per 
cent., and 3 J gallons of water. 

Distil from off the water 3 gallons of flavored spirit, and 
mix it with a syrup made of 42 lbs. of sugar, and 4f gal- 
lons of water. (See No. 7.) Filter. 

108. Cordial, Orange, 

1 ounce of oil of orange. 

Dissolve in 3 gallons of alcohol, 95 per cent., then add a 



OOEDIAL, QUINCE. 135 

eyrup made of 42 lbs. of sugar, and 4f gallons of water. 
(See No. 7.) 
Color yellow, with a tincture of saffron. (See No. 91.) 

109. Cordial, Peach. 

12 lbs. of peaches and kernels mashed to a pulp ;' let 
them ferment for eight days, and then boil for 2 minutes in 
1 gallons of white plain syrup. (See No. 1.) Strain, then 
add 3 gallons of alcohol, 95 per cent. 

Color yellow, and filter. (See No. 91.) 

110. Cordial, Peppermint, 

i ounce of oil peppermint dissolved in 3 gallons of alcohol 
95 per cent. ; add *J gallons of white plain syrup. (See No. 
1.) Filter. 

111. Cordial Persicot. 

3 lbs. of peach kernels. 

6 ounces of lemon peel. 

2 do. cinnamon. . 

£ do. cloves. 

£ do. nutmegs. 

Macerate for 24 hours in 3| gallons of alcohol, 95 per 
cent., and 3£ gallons of water. Distil from off the water 3 
gallons of flavored spirit, then add 7 gallons of white plain 
syrup. (See No. 7.) 

Color peaeh-blossom color, with tincture of cochineal. 
(See No. 93.) 

112. Cordial, Quince, 

48 ounces of quinces, grated, macerate for 8 days in 3 1 
gallons of alcohol 95 per cent., and 3£ gallons of water. 
Distil from off the water, 3 gallons of flavored spirit, add 
1 gallons of- white plain syrup. (Sse No. 7.) 



136 RECIPES FOB TEN GALLONS EACH, 

113, Cordial Railroad. 

2 drachms of oil of peppermint* 
1 do. do. wormwood. 

32 drops of oil of roses. 
1 drachm of oil of hyssop. 

Dissolve in 3 gallons of alcohol 95 per cent, then add 
7 gallons of white plain syrup. (See No. 7.) 
Color lilac (See No. 94.) 

114. Cordial Raspberry. 

12 lbs. of raspberries ; boil the juice with 6£ gallons of 
white plain syrup (see No. 7) ; add 3 gallons of alcohol 95 
per cent. Filter. 

115. Cordial Red Water. 

1 ounce of cloves. 

1 do. cinnamon. 

1 do. Jamaica pepper. 

1 do. nutmegs ; all ground to a coarse powder. 

Macerate for 8 days in 3 gallons of alcohol, 95 per cent, 
(see No. 5) ; add 7 gallons of white plain syrup. (See No. 
7.) Color red with cochineal. (See No. 93.) Filter. 

116. Cordial, Rose. 

40 drops of oil of roses. 
40 do. tincture of iriusk. 
24 do. oil of orange. 

Dissolve in 3 gallons of alcohol, 95 per cent., then add 7 
gallons of white plain syrup. (See No. 7.) 
Color rose with cochineal. (See No. 93.) 



CKEME D'AKISE. 137 

117. Cordial, Celery. 

1 lb. of celery seed, and 5 lbs. of celery root, boiled for 
2 minutes with 1 gallons of white plain syrup (see No. 7), 
then add 3 gallons of alcohol, 95 per cent., strain, filter > 
color with tincture of turmeric. (See No. 91). 

118. Cordial Smallage. 

3 lbs. of raisins, seeded, 5 lbs. of young sprouts of small- 
age ; cut and wash them ; boil for 2 minutes in 7 gallons 
of white plain syrup (see No. 7) ; strain, then add 3 gal- 
lons of alcohol, 95 per cent. Filter. 

119. Creme d' Absinthe. (Absinthe Cream.) 

T T 8 of SSSf }*""*■ ** 

Macerate for 24 hours in 3£ gallons of alcohol, 95 per 
cent., and 3f gallons of water. Distil from off the water 
3£ gallons of flavored spirit, and then add a syrup made 
of 53 lbs. of sugar and 3J gallons of water, near boiling 
heat. (See No. 7.) 

Color green with indigo and saffron. (See No. 90.) 

120. Creme d'Angelique. (Angelica Cream.) 

12 ounces of angelica root powdered ; macerate for 24 
hours in 3| gallons of alcohol 95 per cent, (see No. 5), add 
3| gallons of water. Distil over 3£ gallons of flavored 
spirit; then add 53 lbs. of sugar, and 3 J gallons of alcohol 
near boiling heat. 

121. Creme d' Anise, (Anise-seed Cream.) 

i 

24 ounces of green anise-seed. 
8 do. star anise-seed. 

4 do. cinnamon. 



t^ 



138 BEOTPES POB TEN OAIXOHS EACH. 

Ground; then macerate for 24 hours in 3} gallons of 
alcohol, 95 per cent., and 3| gallons of water ; distil from 
off the water 3* gallons of flavored spirit, then add 53 lbs. 
of sugar and 3} gallons of water, near boiling heat. 

122, Creme de Barbadoes. (Barbadoes Cream.) 

4 lemons, the rinds only. 

4 oranges, Ceylon, do. 
5£ ounces of cinnamon. 
3 drachms of mace. 

1£ drachms of cloves. 

11 do. coriander-seed. 

11 do. bitter almonds. 

1£ do. nutmegs. 

Ground and cut ; macerate for 24 hours in 3 J gallons of 
alcohol, 95 per cent., and 3f gallons of water. Distil from 
off the water 3£ gallons of flavored spirit ; then add 53 lbs. 
of sugar, and 3} gallons of water, near boiling heat. 

123. Creme de Cacao. (Cocoa Cream.) 

5 lbs. of roasted cacao. 

1 ounce of Ceylon cinnamon. 

Ground ; macerate for 24 hours in 3£ gallons of alcohol, 
95 per cent., and 3| gallons of water. Distil from off the 
water 3£ gallons of flavored spirit, then add 53 lbs. of sugar 
and 3 J gallons of water, near boiling heat ; add one ounce 
of tincture of vanilla. 

124, Creme de Cedrat with Champagne. (Cedrat 

Cream.) 

1 ounce of oil of cedrat, dissolve in 2£ gallons of alcohol, 
95 per cent, add 4 quart bottles of champagne, 53 lbs. of 
sugar, and 3£ gallons of water, near boiling heat. 



OBEtfE DE DATTK8. 139 

125. Creme de Chocolat. (Chocolate Cream.) 

8 lbs. of roasted cacao. 
12 ounces of cinnamon. 
4 do. vanilla. 

i do. cloves. 

Ground ; macerate for 48 hours in 3£ gallons of alcohol, 
95 per cent., 3| gallons of water. (See No. 5.) Distil 
from off the water 3£ gallons of high-flavored spirit ; then 
add 53 lbs. of sugar, and 3} gallons of water, near boiling 
heat. 

126, Creme de Cinnamon. (Cinnamon Cream.) 

162 drops of oil of cinnamon. 

Dissolve in 3£ gallons of alcohol, 95 per cent. ; then add 
53 lbs. of sugar, and 3} gallons of water, near boiling heat. 
Color yellow. * (See No. 91.) 

127. Creme de Cinq Fruits. (Cream of Five Fruits.) 

6 bergamots, the rinds only. 
6 bitter oranges, do. do. 
6 cedrats, do. do. 

6 lemons, do. do. 

9 oranges, do. do. 

Cut small; macerate for 24 hours with 3| gallons of 
alcohol, 95 per cent., and 3| gallons of water (see No. 5). 

Distil from off the water 3£ gallons of flavored spirit, 
then add 53 lbs. of sugar and 3} gallons of water, near boil- 
ing heat. 

128, Creme de Dattes, (Date Cream.) 

8 lbs. of dates pounded, and boiled with 53 lbs. of sugar, 
3 J- gallons of water ; strain and press ; then add 72 drops 



140 BEOTPES FOB TEN GALLONS EACH. 

of oil of neroly, and dissolve in 3| gallons of alcohol, 95 
per cent. 

129. Creme Imperiale. (imperial Cream.) 

4 ounces of carrot-seed. 

4 do. Ceylon cinnamon. 

8 do. angelica-seed. 

8 do. orris-root. 

Ground ; macerate for 24 hours with 3£ gallons of alco- 
hol, 95 per cent., and 3f gallons of water. (See No. 5.) 

Distil from off the water 3£ gallons of flavored spirit ; 
then add 53 lbs. of sugar and 3± gallons of water, heated 
near boiling. 

130. Creme de Martinique. (Martinique Cream.) 

4 drachms of tincture of vanilla. 
32 drops of oil of neroly. 

14 drops of oil of roses. 

24 drops of oil of cinnamon. 

Dissolve in 3£ gallons of alcohol, 95 percent. ; then add 
53 lbs. of sugar and. 3 J gallons of water, near boiling heat, 
and color rose. (See No. 93.) 

131. Creme de Mentha, (Mint Oream.) 

5 lbs. of spearmint. 

25 lemons, the rinds only. 

Cut and macerate for 24 hours with 3£ gallons of alco» 
hoi, 95 per cent., and 3| gallons of water, (See No. 5.) 

Distil from off the water 3£ gallons of flavored spirit, 
and dissolve in it 5 drachms of oil of peppermint ; then 
add 53 lbs. of sugar and 3£ gallons of water, near boiling 
heat. 



CREME DE BOBES. 141 

132. Creme de Mocha. (Coffee Cream.) 

32 ounces of Mocha coffee roasted and ground, macerate 
for 24 hours with 3£ gallons of alcohol, 95 per cent., add 
3f gallons of water (see No. 5). Distil from off the 
water 3£ gallons of flavored spirit, and dissolve in it one 
drachm of essence of vanilla, then add 53 lbs. of sugar and 
3 J gallons of water near boiling heat. 

133. Creme de Nymphe. (Lady's Cream.) 

97 drops of oil of cinnamon. 
49 do. oil of mace. 
24 do. oil of roses. 

Dissolve in 3£ gallons of alcohol, 95 per cent., then add 
53 lbs. of sugar and 3 J gallons of water, near boiling heat. 
Color rose. (See No. 93.) , 

134* Creme d'Ora^ge, with Champagne. (Orange 

Cream.) 

1 ounce of oil of orange, dissolve in 2£ gallons of alco- 
hol, 95 per cent., add 4 quart bottles of champagne, 53 lbs. 
of sugar, and 3} gallons of water, near boiling heat. 

135. Creme de Portugal. (Portugal Cream.) 

1 ounce of oil of Portugal ; dissolve in 8£ gallons of 
alcohol, 95 per cent., add 53 lbs. of sugar and 3 J gallons of 
water, near boiling heat. 

36. Creme de Roses. (Rose Cream.) 

Dissolve 1 drachm of oil of roses, in 3£ gallons of alco- 
hol, 95 per cent., then add 53 lbs. of sugar and 3| gallons 
-of water near boiling heat, and color rose. (See No.. 93.) 



-p JM »»-- 



142 RECIPES FOB TEN GALLONS EACH. 

137, Creme Royale* (Royal Cream.) 

4 ounces of cloves. 

4 do. cinnamon. 

8 do. carrot-seed. 

10 oranges, the rinds only. 

Macerate for 24 hours with 3£ gallons of alcohol, 95 per 
cent., and 3f gallons of water (see No. 5). Distil from 
off the water 3f gallons of flavored spirit, then add 53 lbs. 
of sugar and 3 J gallons of water near boiling heat. 

138. Creme de Truffles. (Oream of Truffles.) 

1 lb. of truffles, ground; macerate for 8 days with 3£ 
gallons of alcohol, 95 per cent, (see No. 5) ; Btrain, press 
and add 53 lbs. of sugar, and 3 J gallons of water, near 
boiling heat. 

Color dark yellow. (See No. 88). 

139. Creme de "Vanille. (Vanilla Cream Cordial) 

2 drachms of vanilla bean, cut fine ; macerate for 2 days 
in 3£ gallons of alcohol, 95 per cent, (see No. 5); then 
add 53 lbs. of sugar and 3 J gallons of water, near boiling 
heat. 

140. Creme Virginal. (Virgin's Cream.) 

If gallons of rose-water. 
If do. orangerflower water. 
Dissolve in it 53 lbs. of sugar, then add 3£ gallons of 
alcohol, 95 per cent. Filter. 

141. Cuckold's Comfort. 

... * A\ lbs., of fresh poppies mashed, macerate one week with 
. • n *4^gallonS B Of proof spirit (see No. 5); strain, press, add one 
«,-. ,^gal^i*if IwHite plain syrup (see No. 7); flavor with \ 

* . -"* "■ *!•*•!•. 

•>.* O * • * • • 



DANZIOER DBOPS. 143 

ounce of essence of vanilla, 24 drops of oil of roses, dissolve 
in 2 ounces of alcohol, 95 per cent. Filter. (See No. 3.) 

142. Culotte dU Pape. (Pope's Breeches.) 

1 ounce of nutmegs. 

£ do. Ceylon cinnamon. 

J do. cloves. 

J do. vanilla. 

Macerate for 24 hours with 3£ gallons of alcohol, 95 per 
cent., and 3£ gallons of water! (See No. 5.) 

Distil from off the water 3 gallons flavored spirit ; add 
42 lbs. of sugar boiled with 4£ gallons of water. Color 
pale yellow. (See No. 91.) 

143, Curacao d'Hollande. (Holland Curacoa)) 

1 lb. of Cura§oa orange peel. 
J- do. Ceylon cinnamon. 

-Let them soak in water ; boil them for 5 minutes with 
the juice of 16 oranges and 7 gallons of white plain syrup 
(see No. 1) ; then add 3 gallons of alcohol, 95 per cent. ; 
strain, filter ; color dark yellow. (See No. 88.) 

144. Danziger Drops. (See No. 41.) 

2 ounces centaurium. 2£ ounces ginger. 

3 do angelica root. 1£ do. nutmegs. 

£ drachm aloe socotrin. 2 do. Galanga root. 

^ ounce myrrh. $ <io. gentian root. 

2 ounces cassia buds. -' 1 J do. wormwood. 

£ do. agaric. 

Grind and macerate with 4J gallons of alcohol, 95 per 
cent., and 5 J gallons of water (see No. 5) ; strain, press, 
filter, and color dark yellow. (See No. 88.) 



144 RECIPES FOB TEN GALLONS EACH. 

145. Eau d'AbricotS. (Apricot Water.) 

80 apricots, very ripe. 

Cut in small pieces, and boil them up with 4 gallons of 
white wine; strain, and add 1| gallon of white plain 
syrup (see No. 1) ; \ pn ounce of tincture of cinnamon, 
and 4$ gallons of alcohol, 95 per cent. ; filter after two 
weeks. 

146. Eau d' Absinthe* (Absinthe Water.) 

22 ounces of wormwood. 

Macerate 24 hours with 3 gallons of alcohol, 95 per 
cent., and 3£ gallons of water (see No. 5). Distil from off 
the water 3 gallons of flavored spirit, and add 8 lbs. of sugar 
dissolved in 6£ gallons of water ; filter, and color green 
with tincture of saffron and indigo. (See No. 90.) 

147. Eau d'Anis. (Water of Anise-seed.) 
* • 

1 ounce of oil of anise-seed dissolved in 3 gallons of alco- 
hol, 95 per cent. ; then add 8 lbs. of sugar dissolved in 6£ 
gallons of water, and filter. (See No. 8.) 

148. Eau d'Anis Compose. (Compound Water of Anise- 
seed*) 

£ lb. of green anise-seed. 

£ lb. of star anise-seed. 

£ lb. of angelica seed. 

Grind; macerate for 24 hours with 3 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5) ; distil 
from off the water 3 gallons flavored spirit, and add 3 lbs. 
of sugar dissolved in 6£ gallons of water ; then filter. 
(See No. 3.) 



EAU AfiOMATIQUE. 145 

149. Eau Archi-Episcopale. 

24 cedrats. 

18 ounces of lemon balm. 

3 drachms^'of mace. 

6 ounces of angelica root. 

2 drachms of reseda flowers. 

2 do. jasmin do. 

3 quarts of orange-flower water. 

Macerate for 24 hours with 3 gallons of alcohol, 95 per 
cent., and 3£ gallons of water (see No. 5) ; distil over 3 
gallons of flavored spirit, add 8 lbs. of sugar dissolved in 
6£ gallons of water. Filter. (See No. 3.) 



150. Eau d' Argent. (Silver Water.) 

4 drachms of oil of cedrats. 
1 drops of oil of roses. 

Dissolve in 3 gallons of alcohol, 95 per cent., add 20 lbs. 
of sugar dissolved in 5 J gallons of water ; filter, then add 
40 sheets of silverfoil, torn or cut in small pieces. 

151. Eau Aromatique. (Aromatio Water.) 

• 

13 ounces of Ceylon cinnamon. 

5 do. cardamom. 
6£ do. sassafras. 
13 drachms of ginger. 

Ground; macerate for 24 hours with 8 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5). Distil 
over 3 gallons' of aromatic spirit ; mix with it 8 lbs. of sugar 
dissolved in 6 j- gallons of water. Filter. (See No. 3.) 
. % . 



146 BECIPBS FOB TEN GALLONS EACH. 

152* Eau de Belles Dames. 

2f drachms of essence of vanilla. 
12 drops of oil of neroly. 
8 drops of oil of roses. 

Dissolve in 3 gallons of alcohol, 95 per cent, ; add 20 lbs. 
of sugar dissolved in 5f gallons df water. 
Filter. Color rose. (See No. 93.) 



153. Eau de Bergarnotte. (Bergamot Water.) 

10 oranges, the rinds only. 

10 bergamots, do. do. 

5 lemons, do. do. 

Out them in small pieces, and macerate for 24 hours with 
8 gallons of alcohol, 95 per cenj;. ; add 3 J gallons of water 
(see No. 5). Distil from off the water 3 gallons of flavored 
spirit, and add 20 lbs. of sugar, dissolved in 5} gallons of 
water. Filter. (See No. 3.) 



154. Eau de <3^nnelle. (Cinnamon Water.) 

• 1 ounce of oil of cinnamon ; dissolve in 3 gallons of alco- 
hol, 95 per- cent., then add 8 lbs. of sugar dissolved in 6 J 
gallons of water. Filter. (See No. 3.) 



155 4 Eaai de Carvi. (Caraway Water.) 

1 J lb. of caraway seed, ground ; tod macerate for 24 hours 
with 3 gallons of alcohol, 95 per cent., and 3 j- gallons of 
water (see No. 6). Distil from off the water 3 gallons of 
flavored spirit, and add 8 lbs. of sugar dissolved in 6 J gal- 
lons of water. Filter. (See No. 3.) 



EAU BE GHASSEUB8. 147 

156, Eail de Cedmt. {Oedrat Water.) 

48 cedrats, the rinds only. 

24 oranges, do. do. 

Cut and macerate them for 24 hours with 3 gallons of 

I alcohol, 95 per cent., and 3£ gallons of water (see No. 5). 

Distil from off the water 3 gallons of flavored spirit ; add 

24 lbs. of sugar dissolved in 5£ gallons of water. Filter, 

(See No. 3.) 

157. Eau de Celery. (Kirechwasser.) 

V 

12 ounces celery seed ground. Macerate for 24 hours 
with 3 gallons of alcohol, 95 per cent., and 3£ gallons of 
water (see No. 5) ; distil from off the Water the 3 gallons 
of flavored spirit ; then add 24 lbs. of sugar dissolved 
in 5£ gallons of water. Fiker. (See No. 3.) 

* 

158. Eau de Cerises, (Cheny Water.) 

Take 9 bushels of- black cherries, without stems, and 
make a pulp of them ; break two handfuls of cherry 
stones ; put this pulp in a large cask, and let it ferment 
for 2 or 3 months ; keep off the air by a good fixed cover, 
and add water sufficient to prevent its burning when dis- 
tilled ; then distil over to the strength of 55 per cent. (10 
above proof), and fill it in demijohns or bottles. 

. 159, Eau de Chasseurs, (Hunter's Dew.) 

145 drops of oil of peppermint. 
48 do. oil of mace. 
Dissolved in 3 gallons of alcohol, 95 per cent. ; then add 
' 8 lbs. of sugar dissolved in <ty gallons of water. Filter. 

(See No. 3.) 



148 BECIPES FOB TEN GALLONS EACH, 

/ 

160. Eau de Cologne, pure, (Cologne Water.) 

21 ounces of oil of orange. 

21 do. oil of bergamot. 

2f do. oil of neroly. . 

6^ do. oil of lavender. 

3f£ do. oil of rosemary. 

63 drops of oil of roses. 

126 do. oil of cloves. 

Dissolve in 10 gallons of alcohol, 95 per cent. 

161. Eau de Cologne, a l'Ambregris, (Ambergris Co- 
logne Water.} 

21 ounces of oil of orange. 
21 do.- oil of bergamot. 
2f do. oil of neroly. 
6^- do. oil of lavender. 
8 J$ do. oil of rosemary. 
63 drops of oil of roses. 
126 do. oil of cloves. 
200 do. essence of amber. 
• Dissolve in 10 gallons of alcohol, 95 per cent. 

162. Eau de Cologne au MUSC. (Musk Cologne Water.) 

21 ounces of oil of orange. 

21 do., oil of bergamot. 

2 f do. oil of neroly. 

6^ do. oil of lavender. 

8ff do. oil of rosemary. 

63 drops of oil of roses. 

126 do oil of cloves. 

£ ounce essence of muek. 

Dissolve in 10 gallons of alcohol, 95 per cent. 



EATJ DE FLEUES d'oRANGES. 149 

163. Eau Cordiale. (Cordial Water.) 

1 ounce of myrrh. 

4 do. cinnamon. 

4 do. cardamom. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3£ gallons of water (see No. 5) ; 
distil over 3 gallons of flavored spirit ; then add 8 lbs. of 
sugar dissolved in 6£ gallons of water. Filter. (See No. 3.) 

164. Eau de Cumin, 

1 ounce of oil of caraway seed dissolved in 3 gallons of 
alcohol, 95 per cent., and then add 8 lbs. of sugar dissolved 
in 6J gallons of water. Filter. (See No. 3.) 

» 

165. Eau Divine. 

1| lbs. of fresh lemon peel, the yellow only. 

« 

~ lb. of coriander-seed. ' 

1 ounce of mace. 

1 do. cardamom. 

Ground ; and macerate for 24 hours with 3 gallons of 
alcohol,- 95 per cent, and 3 J gallons of water (see No. 5). 
Distil from off the water 3 gallons of fine flavored spirit, 
add 2 drachms of oil of neroly and 1£ drachm of oil of 
bergamot ; after dissolution mix 24 lbs. of sugar dissolved 
in 5£ gallons of water. Filter. (See No. 3.) 

166. Eau de Fleurs d' Oranges. (Orange-Flower Water.) 

162 drops of oil of neroly, dissolve in 3 gallons of alco- 
hol, 95 per cent., then add 8 lbs. of sugar dissolved in 6£ 
gallons of water. Filter. (See No. 3.) 



150 RECIPES FOE TEN GALLONS EACH. 

167. Eau de Fraises. (Strawberry Water.)., 

6 lbs. of strawberries made to a pulp. 

8 lbs. of sugar. 

Boil for 5 minutes in 6| gallons of water ; strain, press y 
then add 3 gallons of alcohol, 95 per cent. Filter. (See 
No. 3.) 

1 68. Eau de Fraillboises. (Raspberry Water.) 

6 lbs. of raspberries made to a pnlp, boil for 5 minutes 
with 8 lbs. of sugar and 6£ gallons of water.; strain, press, 
and then add 3 gallons of alcohol, 95 per cent. Filter. 
(See No. 3.) 

169. Eau de Qenievre, (Juniper Water.) 

3 drachms of oil of juniper, dissolve in 3 gallons of alco- 
hol, 95 per cent., then add 8 lbs, of sugar dissolved in 6£ 
gallons of water. Filter. 

170. Eau de Grirofle. (Glove Water.) 

10 ounces of gloves. 

1£ do. mace. 

Ground; macerate for 24 hours with 3 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5). DiBtil 
from off the water 3 gallons of flavored spirit, then add 
20 lbs. of sugar dissolved in 6f gallons of water. 

Color brown with coloring and filter (see Nos. 3 and 88). 



171 . Eau de G-roseUles. (Currant Water.) 

6 lbs. ot red currants made to a pulp, boil for 5 minutes 
with 8 lbs. of sugar and 6^ gallons of water, strain, press, 



r 



EAU DE MALTE. 151 

then add 3 gallons of alcohol, 95 per cent. Filter. (See 
No. 3.) 

172. Eati de la Cote, St. Andrd. 

4 lbs. of peach kernels. 

4 ounces of Ceylon cinnamon. 

27 oranges, the yellow parts of the rinds of them. 

Cut; macerate for 24 hours with 3 gallons of alcohol, 95 
per cent., and 3* gallons of water (see No. 5). Distil from 
off the water 3 gallons of fine flavored spirit, then add 20 
lbs. of sugar dissolved in 5 J gallons of water. Filter. (See 
No. 3.) 

173- Eati de Lucrece. 

64 drops of oil of cinnamon. 

32 do. oil of cloves. 

146 do. oil of cedrat. 

Dissolve in 3 gallons of alcohol, 95 per cent., then add 
20 lbs. of sugar dissolved in 5 J gallons of water. Filter. 
(See No. 3.) 

174. Eati de Malte. (Water of Malta.) 

4 ounces of Ceylon cinnamon. 

| do. castoreum. 

1 do. mace. 

Cut and ground ; macerate for 24 hours with 8 gallons 
of alcohol, 95 per cent., and 3£ gallons of water (see No. 
5) ; distil from off the water 3 gallons of flavored spirit ; 
add 20 lbs. of sugar dissolved in 5} gallons of water. 
Filter. (See No. 3.) 



152 EE0IPE8 FOB TEN GALLONS EACH. 

175. Eau de Menthe. (Mint Water.) 

£ ounce of oil of peppermint dissolved in 3 gallons of 
alcohol, 95 per cent. ; then add 8 lbs. of sugar dissolved 
in 6 J gallons of water. Filter. (See No. 3.) 

176. Eau de Mdre. 

1 lb. of angelica root. 

1 lb. of juniper berries. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 6J gallons of water (see No. 5) ; 
strain, press ; dissolve in the liquor 8 lbs. of sugar. Filter. 
(See No. 3.) 

177. Eau.de MillefleurS. (AU-Flower Water.) 

12 ounces of orange flowers. 
9 do. quincy blossoms. 

lavender flowers. 

orris-root. 

peppermint. 

lemon balm. 

cinnamon. 

thyme. 

cloves. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3£ gallons of water (see No. 5) ; 
distil from off the water 3 gallons of flavored spirit, and add 
20 lbs. of sugar dissolved in 5$ gallons of water ; color 
green with tincture of indigo and saffron, and filter. (See 
Nos. 3 and 90.) 

178. Eau de Noix. (Water of Walnuts.) 
54 unripe walnuts pounded to a pulp. 



6 


do. 


5 


do. 


5 


do. 


4 


do. 


4 


do. 


2 


do. 


1* 


do. 



r 



eau d'ob* 153 

8 ounces of cinnamon. 

4 do. cloves. 
Ground ; macerate for 8 days with 3 gallons of alco- 
hol, 95 per cent, (see No. 5) ; strain, press, filter ; add 8 
lbs. of sngar dissolved in 6£ gallons of water ; color dark 
brown. (See No. 88.) 



179. Eau de Noyaux de Pfalzburg. 

| lb. of bitter almonds. 

£ do. apricot kernels. 

J do. peach kernels. 

£ do. cherry kernels. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3 J gallons of water (see No. 5) ; dis- 
til from off the water 3 gallons of fine flavored spirit ; mix it 
with 20 lbs. of sugar dissolved in 5} gallons of water. Fil- 
ter. (See No* 3). 

180. EaUd'6illetS, (Water of Pinks.) 

2 lbs. of red-pink flowers. 

1 drachm of cloves. 

Ground and cut small; macerate for 24 hours with 3 
gallons of alcohol, 95 per cent., and 3£ gallons of water 
(see No. 5) ; distil from off the water 3 gallons of fine fla- 
vored alcohol ; add 20 lbs. of sugar dissolved in 5 J gallons 
of water" ; color red. (See No. 93.) 

181. Eau d'Or. (Golden Water.) 

12 oranges, the yellow rinds only. 
12 lemons. do. do. dp. 

1£ drachms of mace. 
7* 



L_ 



154: RECIPES FOB TEK GALLONS EACH. 

3 ounces of cardamom. 

3 do. grains d'ambrette. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent, and 3£ gallons of water (see No. 6-). 
Distil from off the water 3 gallons of flavored spirit, then 
add 20 lbs. of sugar, dissolved in 5 J gallons of water, filter, 
mix in 2 sheets of pure gold leaf to each bottle. 

182. Eau des Pacificateurs de G-rece. 

24 lemons, the yellow rinds only ; cut and macerate for 
24 hours with 3 gallons of alcohol, 95 per cent., and 3£ gal- 
lons of water (see No. 5). Distil from off the water 3 gal- 
lons of flavored spirit, and add to it £ gallon of orange- 
flower water and 20 lbs. of sugar dissolved in 5£ gallons 
of water. Filter. Color red. (See No. 93). 

183. Eau de Quatre G-raines. (Water of Four Seeds.) 

i lb. of fennel-seed. , 

i lb. of celery-seeii. •■•■'* 

i lb. of star anise-seed. 

J lb. of dill-seed. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3^ gallons of water (see No. 5). Distil 
from off the water 3 gallons of fine flavored spirit; then 
add 20 lbs. of sugar, dissolve in 5£ gallons of water. Filter. 
(See No. 3). 

184. Eau de The. (Tea Water.) 

1 lb. of hyson tea. 
£ lb, of souchong tea. ^ r 

Ground; and macerate for 8 days with 3 gallons of alco- 
hol, 95 per cent., and 4£ gallons of water (see No. 5) ; strain, 



EAU BE VIE p'A10>AYE. 155 

press and filter ; then add 2£ gallons of white plain syrup. 
(See No, 1.) 



185. Eau Verte Stomaohiqne. 

3 ounces of coriander-seed. 
1£ do. star anise-seed. 
3 do. angelica seed. 
IJ do. cloves* 
3 drachms of Spanish saffron. 
6 So. Peruvian balsam. 

3 do. mace. 

1£ ounce of Ceylon cinnamon. 

6 drachms of carrot-seed. 

18 accajou nuts. 

6 drachms of rosemary. 

6 oranges, the yellow rinds only. 

6 lemons. do. do. da 

Ground ; macerate for 2 weeks with 3 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5). Distil 
from off the water 3 gallons of high-flavored spirit, mix 
with 20 lbSi of sugar dissolved in 5f gallons of water. Fil- 
ter. Color green (see No. 89.) 

« 

186* Eau de Vie d'Andajre. 

4 ounces of star anise-seed. 
8 do. coriander-seed. 

4 do. green anise-seed. 

4 do. orris-root. 

18 oranges, the yellow rinds only. 

Ground and cut ; macerate for 24 hours with 3} gallons 
of alcohol, 95 per cent., and 4 gallons of water. (See 
No. 5.) Distil from off the water 3* gallons of flavored 



156 RECIPES FOB TEN GALVXETS EACH. 

spirit, then add 40 lbs. of sugar dissolved in 3} gallons of 
water. Filter. (See No. 3.) 

i 87. Eau de Vie de Danzig. 

1 lb. of cacao, roasted. 

\ do. Ceylon cinnamon. 

\ do. mace. 

13 lemons, the yellow rinds only. 

Ground and cut ; macerate for 24 hours with 3} gallons 
of alcohol, 95 per cent., and 4 gallons of water (see No. 5) ; 
distil from off the water 3 J gallons of flavored spirit ; mix 
it with 40 lbs. of sugar dissolved in 3 J gallons of water ; 
filter ; color yellow, mixed with gold leaves. (See Nos. 91 
and 181.) 

1 88. Eau de Vie de Languedoc. 

4 ounces of pearl-barley boiled for 2 hours in 4 gallons 
of water ; add 1 ounce of linden flowers, 1 ounce of alder 
flowers, \ an ounce of black tea; boil only for 2 minutes ; 
add to this 5f gallons of alcohol, 95 per cent ; add the fol- 
lowing, made into a tincture: 15 grains of crude cassia, 30 
grains of Turkey rhubarb, J of a grain of aloe socotrin, 
\ an ounce of oak bark ; macerate for 48 hours in 3 pints 
of alcohol (see "No. 5) ; color pale or dark yellow. (See 
No. 91.) 

189. Elixir de Garus, 

10 drachms of myrrh. 
10 do. aloes. 
15 do. cloves. 
15 do. nutmegs. 

5 ounces of Spanish saffron. 

3£ do. Ceylon cinnamon. 
Ground and cut ; macerate for 8 days with 3} gallons of 



ELDOB DES TROUBATOtfRS. 157 

alcohol, 95 per-cent., and 4 gallons of water, (see No. 5) ; 
distil from off the water 3$ gallons of flavored spirit; add 4 J 
gallons of white plain syrup (see No. 7) and 2 gallons of 
water ; color yellow. (See No. 91.) 

190, Elixir de G-enievre. (Elixir of Juniper.) , 

1 i lb. of juniper berries, ground ; macerate for 8 days 
with 3f gallons of alcohol, 95 per cent., and 2 gallons of 
water; press, strain, and filter; add 4* gallons of white 
plain syrup. (See No. 7.) 

191. Elixir of Long Life. 

2 ounces of Zedoary root. 
2 do. agaric. 

gentian root. 

Venetian theriak. 

Turkey rhubarb. 

angelica root. 

ginger. 

Ground ; macerate for 2 weeks with 4f gallons of alco- 
hol, 95 per cent, (see No. 5); then add 5 1 gallons of 
water. Filter. (See No. 3.) 

192. Elixir de Neroly, 

2 ounces of myrrh, ground ; macerate for 8 days in 3£ 
gallons of alcohol, 95 per cent. ; add 97 drops of oil of 
neroly ; mix it with 20 lbs. of sugar dissolved in 5 gallons 
of water. Filter. (See No. 3.) 

193. Elixir des Troubadours. 

4 lbs. of musk roses. 
If do. jasmin flowers. 



2 


do. 


2 


do. 


2 


do. 


2 


do. 


4 


do. 



158 RECIPES FOB TEN GALLONS EACH. 

1 lb. of orange flowers. • 
£ ounce of mace. 

2 da Ravenzara nuts, or allspice. 

Cut, and macerate for 2 weeks with 3$ gallons of alcohol, 
95 per cent., and 4 gallons of water (see No. 5) ; distil 
from off the water 8} gallons of alcohol well flavored ; add 
20 lbs. of sugar dissolved in 5 gallons of water ; filter ; 
color rose. (See No. 93.) 

194. Elixir de Violettes. 

3 gallons of syrup of violets. 

2 do. syrup of raspberries (see No. 356). 
5 do. spirit, 60 per cent. 
Mix and Alter. 

195. Escubac d'lrelande. 

12 ounces of Italian fennel-seed. 

8 do. Ceylon cinnamon. 

Ground ; macerate for 24 hours with 3 J gallons of alco- 
hol, 95 per cent., and 4 gallons of water (see No. 5) ; distil 
from off the water 3^ gallons of flavored spirit ; add 6$ 
gallons of white plain syrup, filter, and color yellow. (See 
Nos. 3, 7, and 91.) 

196. Esprit de ManueL 

100 drops of oil of peppermint. 
59 do. oil of cloves. 

Dissolve in 3£ gallons of alcohol, 95 per cent. ; add 6 J 
gallons of white plain syrup \ color green with saffron and 
indigo. (See Nos. 7 and 90.) 



1 




EXTEAIT d'aBSINTHE. 159 

197. Essence of Ginger. 

, 2 lbs. of ground ginger. 

6 gallons of alcohol, 95 per cent. 

4 do. of water. 

Macerate for 2 weeks (see No. 5)5 strain, and filter. 

198. Essence of Lemon. 

2 ounces of oil of lemon dissolved in 6 gallons of alco- 
hol, 95 per cent. ; add 4 gallons of water ; filter ; color 
yellow. . (See No. 91.) 

1 99. Essence of Peppermint, 

2 ounces of oil of peppermint dissolved in 6 gallons of 
alcohol, 95 per cent. ; add 4 gallons of water ; color with 
tincture of turmeric. Filter. (See No. 91.) 

200. Essence of "Wintergreen. 

2 ounces of oil of wintergreen dissolved in 6 gallons of 
alcohol, 95 per cent. ; add 4 gallons of water ; color red 
with tincture of sanders wood ; filter. (£>ee No. 3.) 

201. Extrait d' Absinthe. 

26} ounces of Italian fennel-seed. 

5 lbs. of green anise-seed. 
13} ounces of liquorice-root. 
3} drachms of calamus-root. 

Ground ; macerate for 24 hours with 7f gallons of alco- 
hol, 95 per cent., and 6 J gallons of water (see No. 5) ; 
distil over till running 45 per cent. ; macerate the distilled 
liquor for 48 hours with 4£ ounces of peppermint and 12 
ounces of Pontic wormwood; press and filter. 



160 BBOTPES FOB TEN GALLONS EACH. 

202. Fining with Milk. 

| of a pint of good mflk, boiled and cooled again, mixed 
with 10 gallons of liquor ; it will soon settle it 

203. Fining with Eggs. 

2 egg whites beaten to froth ; add a little alcohol ; mix 
it with 10 gallons of liquor ; it will soon settle it. 

4 

204. Fining with Potash. 

1 £ ounce of carbonate of potash, dissolved in 1 pint of 
water, mixed with 10 gallons of liquor, will soon settle it. 

205. Fining with Alum. 

3 drachms of powdered calcinated alum dissolved in 
alcohol, and mixed with 10 gallons of liquor, will soon 
settle it. 

206. Fever Drops, 

5 % lbs. of calamus-root. 

If do. zedoary. 

1J do. ginger. 

3£ do. dried orange apples. 

Ground ; macerate for 8 days in 5 gallons of alcohol, 
80 per cent, (see No. 5) ; strain, press, and filter ; then 
add 4 to 6 ounces of alcoholic extract of Peruvian bark dis- 
solved in 5 gallons of alcohol, 80 per cent. Filter. (See 
No. -3.) 

Dose 3 to 4 teaspoonfuls a day. 

207. Gerofline. 
£ ounce of oil of cloves dissolved in 3 gallons of alcohol, 



r^ 



GIHOER BEER. . 161 

95 per cent.; add 2\ gallons of white plain syrup (see 
No. 7), and 4 £ gallons of water. Elter. Color yellow. 

208. Gin, Domestic. 

3 drachms of oil of juniper ; dissolve in 5 J gallons of 
alcohol, 95 per cent. ; add 4| gallons of water and | gal- 
lon of White plain syrup. (See No. 7.) 

200. Gin, English. 

3 drachms of oil of juniper. 

1 drachm of oil of turpentine. 

Dissolve in 5} gallons of alcohol, 95 per cent. ; add 4} 
gallons of water. 

210. Gin, Holland. 

2 J gallons of Holland gin. 

3 J do. alcohol, 95 per cent. 
3} do. water, mixed together. 

211. Gin, London Cordial. 

3 drachms of oil of juniper. 

1 do. oil of angelica. 

10 drops of oil of coriander. 

Dissolve in 5 J gallons of alcohol, 95 per cent. ; add £ 
gallon of white plain syrup (see No. 7), and 4J gallons of 
water. Filter. 

212. Ginger Beer. 

10 gallons, of boiling water. 
10 ounces of cream of tartar. 
15 do. ground ginger. 



162 BECEPES FOE TEN GALLONS EACH. 

10 lemons cat in siloes and boiled together; let them 
stand until nearly cool ; strain and press them. Dissolve in 
this mixture 15 lbs. of sugar, and add when lukewarm, one 
pint of yeast; let the compound stand for 14 hours skim 
and filter ; bottle and bind the corks. 

213. Hop Beer. 

2 ounces of hops boiled for 10 minutes in 10 gallons of 
water, with 16 lbs. of sugar ; then skim and .strain ; let it 
cool to 80 degrees, Fahrenheit ; add 1£ pint of brewers' 
yeast, and let it stand for 24 hours ; filter, and fill it in an 
Iron-bound and well pitched cask, and bung it up tight. 

214, Hull© d' Absinthe. (oaofAbainthe.) 

H lb. of wormwood. 

1 lb. of green anise-seed. 

1 lb. of fennel-seed. 

Ground ; macerate for 10 days in 4 gallons of alcohol, 
95 per cent. ; add 5 gallons of water (see No. 5). Distil 
from off the water 4 gallons of flavored spirit ; mix it with«^ 
48 lbs. of sugar, boiled for 3 hours with 3 gallons of water, 
filling up as it evaporates ; skim, mix, filter, while warm. 
Sweet-oil color. 

215. Htule <T Amour, (oa of Lov<&) 

8 ounces of moldavique seed. 

4 do. sprouts of rosemary with flowers. 

16 do. lemon balm. 

Ground ; macerate for 10 days in 4 gallons of alcohol, 95 
per cent. ; add 5 gallons of water (see No. 5). Distil from 
off the water 4 gallons of flavored spirit, and mix it with 



r 



HUILE DE BERGAMOT. 163' 

48 lbs. of sugar boiled for 3 hours with 3 gallons of water, 
filling up as it evaporates ; skim, mix, filter while warm. 
Color green. (See No, 90.) 

216. Huile d' Ananas. (Pineapple oa) 

4 lbs. of pineapples, grated ; macerate them with 4 gal- 
lons of alcohol, 95 per cent., for one week (see No. 5). 
Strain, press and filter ; add a syrup made of 48 lbs. of 
sugar boiled for 3 hours with 3 gallons of water, filling up 
aa it evaporates; skim, mix, filter if necessary. (See 
No. 1.) 

217. Huile d' Angelique. (Ofl of Angelica.) 

12 ounces of angelica-root. 

2 do. Ceylon cinnamon. 

Ground ; macerate for 10 days in 4 gallons of alcohol, 95 
per cent., and 5 gallons of water (see No. 5). Distil from 
off the water 4 gallons of flavored spirit ; mix it with 48 
lbs. of sugar boiled for 3 hours with 3 gallons of water, fill- 
ing up as it evaporates ; skim, mix and filter warm. (See 
/No. 1.) 

218. Huile d'AniS^(Oaof Anise-seed.^ 

3 drachms of oil of anise-seed. 
J- ounce of tincture of vanilla. 

Dissolve in 4 gallons of alcohol, 95 per cent. ; add a 
syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gal- 
lons of water, filling up as it evaporates ; skim, mix, filter 
warm if ^necessary. (See No. 7.) 

219. Huile de Bergamot. (On of Bergamot) 

\ ounce of oil of bergamot. 
1 drachm of oil of orange. 



164 EECOTES FOB TEN GALLONS EACH. 

Dissolve in 4 gallons of alcohol, 95 per cent. 5 add a 
syrup made of 48 lbs. of sugar boiled for 3 hours with 3 
gallons of water, filling up as it evaporates {See No. 7) ; 
skim, mix, filter warm if necessary. 

220. Huile de Cannelle. (Cinnamon on.) 

£ ounce of oil of cinnamon, dissolved in 4 gallons of alco- 
hol, 95 per cent. ; add a syrup made of 48 lbs. of sugar 
boiled for 3 hours with 3 gallons of water, filling up as it 
evaporates; skim, mix, filter warm if necessary. (See 
No. 7.) 

221. Huile de Celery. (Celery Oil.) 

r 

$ lb. of celery seed, ground ; macerate for 10 days with 
4 gallons of alcohol, 95 per cent., and 5 gallons of water. 
(See No. 5.) Distil from off the water 4 gallons of flavored 
spirit ; add a syrup made of 48 lbs. of sugar boiled for three 
hours with 3 gallons of water, filling up as it evaporates ; 
skim, mix, filter warm if necessary. (See No. 7.) 

222. Huile dea Chasseurs. (Hunter's Oil.) 

20 drops of oil of mace. 

12 do. oil of spearmint. 

8 do. oil of neroly. 

120 do. oil of peppermint. 

Dissolve in 4 gallons of alcohol, 95 per cent. ; add a 
syrup made of 48 lbs. of sugar boiled for 3 hours with 3 gal- 
lons of water, filling up as it evaporates ; skim, mix, filter 
warm. Color green. (See Nos. 7 and 90.) 

223. Huile de Citron. (Lemon Ofl.) 
£ ounce of oil of lemon, dissolved in 4 gallons, of alcohol, 



HUILE DE JUPITER. 165 

96 per cent. ; add a syrup made of 48 lbs. of sugar boiled for 
3 hours with 3 gallons of water, filling up as it evaporates ; 
skim, mix, filter warm. Color yellow. (See Nos. 7 and 91.) 

224. Hnile de Fleurs d'Orange. (Oil of Orange Flowers.) 

50 drops of oil of neroly dissolved in 4 gallons of alco- 
hol, 95 per cent. ; add a syrup made of 48 lbs-, of sugar 
boiled for 3 hours with 3 gallons of water, filling up as it 
evaporates ; skim, mix, filter warm. (See No. 7.) 

225. Huile de G-erofle, (Oil of Cloves.) 

3 drachms of oil of cloves dissolved in 4 gallons of alco- 
hol, 95 per cent. ; add a syrup made of 48 lbs. of sugar 
boiled for 3 hours with 3 gallons of water, filling up as it 
evaporates; skim, mix, filter warm; color dark yellow. 
(See Nos. 1 and 91.) 

226. Huile de Jasmin. (Oil of Jasmin.) 

4 lbs. of jasmin flowers. 

Macerate them for 2 weeks with 4 gallons of alcohol, 
95 per cent, (see No. 5) ; strain and pros ; add a syrup 
made of 48 lbs. of sugar boiled for 3 hours with 3 gallons 
oi water, filling up as it evaporates, skim, mix, filter 
v %rm. (See No. 1.) 

227. Huile de Jupiter, (oa of Jove.) 

8 ounces of Italian fennel-seed. 

8 do. cinnamon. 

8 do. roasted cacao. 

4 do. orris-root. 

'Ground ; macerate for 10 days with 4 gallons of alcohol, 



166 BECIPE8 FOX TEN GALLONS EACH. 

95 per cent., and 5 gallons of water (see No. 5) ; distil 
from off the water 4 gallons of flavored spirit ; add a syrup 
made of 48 lbs. of sugar boiled for 3 hours with 3 gallons ' 
of water, filling up as it evaporates ; skim, mix, filter 
warm. (See No. 7.) 



228. Htdle de Eirschwasser. (Oil of Erschwasaer.) 

4 gallons of Kirschwasser ; add a syrup made of 48 lbs. 
of sugar boiled for 3 hours with 3 gallons of water, filling 
up as it evaporates ; skim, mix, filter warm. (See No. 7.) 



• 229. Hnile de Mentha (oa of Mint.) 

£ an. ounce of oil of peppermint dissolved in 4 gallons of 
aleohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar 
boiled for 3 hours with 3 gallons of water, filling up as it 
evaporates ; skim, mix, filter warm. (See No. 7.) 



230. Huile de Mttscade. (Oil of Mace.) 

| an ounce of oil of mace dissolved in 4 gallons ot 
alcohol, 95 per cent. ; add a syrup made of 48 lbs. of sugar 
boiled for 3 hours with 3 gallons of water, filling up as it 
evaporates ; skim, mix, filter warm. (See No. 7.) 



231. Huile de Myrrhe. (Oil of Myrrh.) 

2 ounces of myrrh. 

4 do. cinnamon. 

Ground ; macerate for 10 days with 4 gallons of alcohol, 
95 per cent, (see No. 5) ; strain, press ; then add a syrup 
made of 48 lbs. of sugar boiled for 3 hours with 3 gallons 



■' 






3 


do. 


3 


do. 


3 


do. 


3 


do. 


3 


do. 


H 


do. 



HUILS BOTAXK. 167 

of water, filling tip as it evaporates ; skim, mix, filter, 
warm. (See No. 7.) 

233. Huile de Sept Grains, (oa of Seven Seeds.) 

6 ounces of green anise-seed. 

dill-seed. 

coriander-seed, 

feiinel-seed. 

star anise-seed. , 

caraway-seed. 

celery-seed. 

Ground ; macerate for 10 days with 4 gallons of alcohol, 
95 per cent, and 5 gallons of water (see No. 5) ; distil 
from off the water 4 gallons of flavored spirit ; add a syrup 
made of 48 lbs. of sugar boiled for 3 hours in 3 gallons of 
water, filling up as it evaporates ; skim, mix, filter warm. 
(See No. 1.) 

233. Huile de Rose. (Oil of Rosea.) 

50 drops of oil of roses dissolved in 4 gallons of alcohol, 
95 per cent. ; add a syrup made of 48 lbs. of sugar boiled 
for 3 hours in 3 gallons of water ; fill up as it evaporates ; 
skim, mix, filter warm ; color rose. (See Nos. 7 and 93.) 

234. Huile Royale. (Royal on.) 

4 ounces of ground cloves. 

4 do. cinnamon. 

4 do. myrrh. 

8 do. carrot-seed. 

10 oranges, the yellow rinds only. 

Macerate for 10 days with 4 gallons of alcohol, 95 per 



168 BEOIPES FOB TEN GALLONS EACH. * 

■ 

cent., and 5 gallons of water (see No. 5) ; distil from off 
the water 4 gallons of flavored spirit ; add a syrup made 
of 48 lbs. of sugar boiled for 3 hours with 3 gallons of 
water; fill up as it evaporates; skim, mix, filter warm. 
(See No. 1.) 

235. Huile de Bhum. 

* 

2} ounces of maidenhair. 

2f do. Ceylon cinnamon. 

Ground and cut; add to the following syrup when 
nearly done: take 48 lbs. of sugar, boil it for 3 hours 
with 3 gallons of water, filling up as it evaporates (see 
No. 1) ; skim, press, and filter ; then add 4 gallons of good 
Jamaica rum. 

236. Huile de The. (Oil of Tea.) 

48 lbs. of sugar to be boiled for 3 hours with 3 gallons 
of water; fill up as it evaporates (see No. 7); add 8 
ounces of imperial tea ; strain, press ; add 4 gallons of alco- 
hol, 95 per cent. ; filter warm. 

237. Huile de Vanille, (Vanilla Oil) 

2 drachms of vanilla, cut and rubbed, with 1 ounce of 
sugar ; add 13 drops of oil of roses; dissolve in 4 gallons 
of alcohol, 95 per cent. ; then add a syrup made of 48 lbs. of 
sugar boiled for 3 hours in 3 gallons of water, filling up as 
it evaporates (see No. 1) ; skim, mix, and filter warm. 

. 238. Huile de Venus. (Oil of Venus.) 

6 ounces of carrot flowers. 
5 do. green anise-seed. 



^<«— ^- 



HYP0CRA6 A l'AXGELIQTTE. 169 

5 ounces of caraway-seed 

15 oranges, only the yellow rind. 

Cut and ground ; macerate for 10 days with 4 gallons 
of alcohol, 95 per cent., and 5 gallons of water (see No. 5) ; 
distil from off the water 4 gallons of flavored spirit ; then 
add a syrup made of 48 lbs. of sugar boiled for 3 hours 
with 3 gallons of water, filling up as it evaporates (see No. 
7) ; skim, mix, and filter warm. 

239. Huile de Violettes. (Violet 00.) 

48 lbs. of sugar boiled for 3 hours with 3 gallons of 
water, filling up as it evaporates (see No. 1) ; skim ; take 
from the fire, and add 8 ounces of violet flowers ; let it 
nearly cool, and then add 4 gallons of alcohol, 95 per cent.; 
strain and filter ; color violet with tincture of indigo and 
cochineal. (See No. 94.) 

240. Hydromel Vineux (Metheglin). (Wine Mead.) 

16 lbs. of honey, dissolved in 9 gallons of water, heated 
to 84 degrees of Fahrenheit ; add £ pint of good brewers' 
yeast, mix this well and put it in a clean 10-gallon keg, fill 
it to the bung and put it in a warm place ; during fermen- 
tion keep the keg full with the balance of the liquor. When 
the fermentation is over keep it well bunged in a cool 
place. 

241 » Hypocras a r Angelique. (Angelica HippocnuO 

10 ounces of angelica-root. 

1 ounce of nutmegs. 

Ground ; macerate for 2 days with 9 gallons of claret 
wine (see No. 5) ; then add 8 lbs. of sugar in powder, and 
J gallon of alcohol, 95 per cent. Filter. (See No. 3.) 
8 



170 BECEPES FOB TEN GALLONS EACH. 

242. Hypocras au Cedrat, (Oedrat Hippocras.) 

^ 

40 cedrats, the rinds of them cut ; add £ gallon of alco-. 
hoi, 95 per cent, and 9 gallons of good claret wine ; macer- 
ate for 2 days (see No. 5) ; add 8 lbs. of sugar in powder; 
when dissolved. Filter, (See No. 3.) 

243. Hypocras Framboise. (Raspberry Hippocras.) 

3 lbs. of raspberries made to a pulp ; add 9 gallons of 
claret wine, and £ gallon of alcohol, 95 per cent. Dissolve 
8 lbs. of sugar in powder in it. Filter. (See No. 3.) 

244. Hypocras an Genievre. (Juniper Hippocras.) 

2£ lbs. of* ground juniper berries; macerate for 2 days 
with 9 gallons of claret wine, and £ gallon of alcohol, 95 
per cent. (See No. 5.) Dissolve and add 8 lbs. of pow- 
dered sugar ; strain and filter. 

245. Hypocras aux NoyatLX. (Noyau Hippocras.) 

480 apricot stones. 

240 peach do. 

Broken without touching the kernels ; macerate stones 
and kernels together for 2 days with 9 gallons of ^hite 
French wine, and £ gallon of alcohol, 95 per cent, (see 
No. 5) ; dissolve it in 8 lbs. of powdered sugar. Strain and 
filter. (See No. 3.) 

- » - • 

246. Hypocras Simple. 

5 ounces of cinnamon. 

2 drachms of cloves. 

1 do. Mace. 

Ground; macerate for 2 days with £ gallon of alcohol, 95 



IKPEEIAL NECTAB. 171 

per cent, (see No. 5) ; add one drachm of essence of amber, 
and dissolve 8 lbs. of powdered sugar in 9 gallons of claret 
wine ; strain and filter. (See No. 3.) 

247. Hypocras a la Vanille. (Vanilla Hippocras.)" 

1 ounce of vanilla powdered with 8 lbs. of sugar. Dis- 
solve them in 9 gallons of claret wine ; add £ gallon of 
alcohol, 95 per cent. Filter* 

248. Hypocras an Vin <P Absinthe, (Absinthe Hippo- 

eras.) 

2\ lbs. of fresh wormwood ; macerate for 12 hours in 9 
gallons of white .wine (see No. 5), filter; add to this 

40 lemons, the thin yellow rinds only. 

40 cedrats. do. do. do. do. 

5 ounces of anise-seed. 

£ do. cloves. 

Ground and cut; macerate the whole with £ gallon of 
alcohol, 95 per cent. ; add 8 lbs. of powdered sugar ; strain 
and filter. (See No. 5.) 

249. Hypocras a laViolette. (Violet Hippocras.) 

1\ ounces of orris-root. 

1 do, cloves. 

Ground ; macerate for 2 days with 9 gallons of claret 
wine and \ gallon of alcohol, 95 per cent, (see No. 5). Dis- 
solve in it 8 lbs. of powdered sugar ; strain, filter ; add 40 
drops of essence of amber, and 40 drops of essence of 
musk. 

250. Imperial Neotar.- 

8 lemons, the yellow rinds only. 
10 oranges. do. do. do. 



* 


do. 


8 


do. 


8 


do. 


4. 


do. 


2 


do. 



172 BECIPES FOB TEN GALLONS EACH. 

» 

6 ounces of Ceylon cinnamon, 
mace. 

star anise-seed. ~ 

coriander-seed, 
juniper berries, 
angelica-seed. 
2 drachms of Spanish saffron. 

Ground and cut ; macerate for 10 days with 4 gallons of 
alcohol, 95 per cent., and 5 gallons of water (see No. 5). 
Distil from off the water 4 gallons of flavored alcohol, and 
add a syrup made of 20 lbs. of sugar boiled with 4 J gallons 
of water ; when nearly cold mix in £ gallon of rose-water. 
Filter, and color rose. (See No. 93.) 

251. Instantaneous Beer. 

9£ gallons of water. 

i do. lemon-juice. 

1£ ounce of ginger powder. 

10 lbs. of sugar. Dissolve and mix together ; continue 
stirring while bottling (strong bottles) get corks, mallet 
and string at hand, then add, for each bottle separate, one 
drachm of bicarbonate of soda; cork and string it quick. 

252. Lait de Vieillesse. (Milk of Old Age.) 

1 drachm of tincture of Peruvian balsam mixed with 3 
gallons of alcohol, 95 per cent. ; then add 20 lbs. of sugar, 
dissolved in 5} gallons of water ; mix in i gallon of orange- 
flower water. Filter. (See No. 93.) 

253. Lait Virgiaale. (Virgin's Milk.) 

£ ounce of oil of lemon, disolve in 3 gallons of alcohol, 
95 per cent. ; add 20 lbs. of sugar dissolved in 9\ gallons 



LEMONADE FOB BOTTLING. 173 

of water ; mix with it £ gallon of vinegar and | gallon 01 
lemon-juice. Filter. 

254. Lait de Vecchia, Qdk of Teoohia.) 

1± lb. of roasted cacao, 

I lb. of cinnamon. 
» i lb. of carrot-seed. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent, and 3£ gallons of water (see No. 5). 
Distil from off the water 3 gallons of flavored spirit, then 
add 20 lbs. of sugar dissolved in 5$ gallons of water. Fil- 
ter. (See No. 3.) 

255. Lemonade Effervescing. 

10 ounces of powdered tartaric acid. 

4 lbs. 6 oz., do. sugar. 

1 drachm of oil of lemon mixed together ; keep it dry ; 
mark it No. 1. 

10 ounces of bicarbonate of soda. 

4 lbs. 6 oz. of powdered sugar. 

1 drachm of oil of lemon mixed together ; keep dry ; 
mark it No. 2. 

Direction : £ ounce of No. 1 in one tumbler of water ; 
dissolve £ ounce of No. 2, put in another tumbler mixed, 
gives a splendid lemonade. 

256. Lemonade for Bottling. 

10 ounces of citric acid. 
15 lbs. of sugar. 
1 60 drops of oil of lemon. 

Rub the sugar with the oil of lemon ; mix in the powder- 
ed citric acid, dissolve the whole in 9 gallons of water, 



174 KEOIPEB FOB TEN GALLONS EACH. 

filter and fill it in soda-water bottles; add to each bottle £ 
drachm of bicarbonate of soda in pieces ; cork and string. 

S57. Lemonade, Plain, in Powder, (For Ten Gallons.) 

£ lb. of tartaric acid in powder. 
16 lbs. of sugar in powder. 
1£ drachm of oil of lemons. 
Rub and mix it well; 

1 ounce of this powder makes | a pint of lemonade. 

258. Life of Man. 

2 drachms of oil of lemons. 
1J do. oil of cloves. 
27 drops of oil of mace. 

Dissolve in 3 gallons of alcohol, 95 per cent. ; then add 
24 lbs. of sugar dissolved in 5£ gallons of water ; filter ; 
color dark rose. (See No. 93.) 

259. Liqueur £, la Cambron. 

64 grains of vanilla. 

4 ounces of cinnamon. 

4 do. orris-root. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3£ gallons of water (see No. 5) ; dis- 
til from ofF the water 3 gallons of flavored spirit ; add 24 
lbs. of sugar dissolved in 5£ gallons of Water ; filter ; color 
red. (See No. 93.) 

260. Liqueur des Amis Reunis. 

8 ounces of orris-root. 
1 do. of myrrh. 



LIQUEUR DE CANNELLE. 175 

4 ounces of cinnamon. 

64 grains of vanilla." 

Ground; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent, (see No. 5), and 3£ gallons of water ; 
distil from off the water 3 gallons of flavored spirit ; mix 
with 24 lbs. of sugar dissolved in 5£ gallons of water; 
filter. (See No. 3.) 

261. Liqueur des Braves. (Spirit of Mara.) 

4 ounces of carrot-seed. 

4 do. cardamom-seed. 

8 do. roasted cacao. 

4 do. Ceylon cinnamon. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3 J gallons of water (see No. 5) ; dis- 
til from off the water 3 gallons of flavored spirit ; add 24 
lbs. of sugar dissolved in 5£ gallons of water ; filter. (See 
No. 3.) 

262. Liqueur de Cai&. (Spirit of Coffee.) 

3 lbs. of light-brown roasted coffee ground and boiled 
for 2 minutes with 2 gallons of water ; strain, when cool ; 
add 24 lbs. of sugar dissolved in 3£ gallons of water ; add 
3 gallons of alcohol, 95 per cent. ; filter. (See No. 3.) 

263. Liqueur de Cannelle. (Spirit of Cinnamon.) 

2 lbs. of cinnamon, ground ; macerate for 24 hours with 
3 gallons of alcohol, 95 per cent., and 3£ gallons of water 
(see No. 5) ; distil from off the water 3 gallons of flavored 
spirit; add 24. lbs. of sugar dissolved in 5 J gallons of 
water ; filter ; color red. (See No. 93.) 



176 BEOIPES FOB TEN GAIXONS EACH. 

264. Liqueur de Citron. (Spirit of Lemon.) 

3 lbs. of lemon rinds, only the yellow part. 

Cut and macerate for 24 hours with 3 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5) ; distil 
from off the water 3 gallons of flavored spirit; add 24 lbs. 
of sugar dissolved in 5 J gallons of water ; filter ; color yel- 
low. (See No. 91.) 

265. Liqueur de Fleurs d'Oranges. (Spirit of Orange 

Flowers.) 

1 gallon of orange-flower water added to a syrup made 
of 24 lbs. of sugar dissolved in 4£ gallons of water ; mix 
with 3 gallons of alcohol, 95 per cent. ; filter. (See No. 1.) 

266, Liqueur de Fraises. (Spirit of strawberries.) 

10 lbs. of strawberries, boiled for 5 minutes with a 
syrup made of 24 lbs. of sugar, dissolved in 5 J gallons of 
water ; strain, and add 3 gallons of alcohol, 95 per cent. ; 
filter. (See Nos. 3 and 7.) 

267, Liqueur de Framboises. (Spirit of Raspberries.) 

10 lbs. of raspberries, boiled for 5 minutes with a syrup 
made of 24 lbs. of sugar, dissolved in 5J gallons of water. 
Strain, and add 3 gallons of alcohol, 95 per cent. ; filter. 
(See Nos. 3 and 7.) 

268. Liqueur de G-roseilles. (Spirit of Currants.) 

10 lbs. of red currants, boiled for 5 minutes with a syrup 
made of 24 lbs. of sugar, dissolved in 5£ gallons of water. 
Strain, and add 3 gallons of alcohol, 95 per cent; filter. 
(See Nos. 3 and 1.) 



-LIQUEUR DE SOSES. 177 

269. Liqueur de Mellisse. (Spirit of Lemon Balm.) 

. I an ounce of oil of lemon balm, dissolved in 8 gallons 
of alcohol, 95 per cent. ; add 24 lbs. of sugar, dissolved 
in 5£ gallons of water ; filter. Color deep green, with 
tincture of indigo and saffron. (See No. 90.) 



^ 270. Liqueur d'Orange. (Spirit of Oranges.) 

2 lbs. of Cura$oa orange peels, ground ; macerate for 
24 hours with 3 gallons of alcohol, 95 per cent., and 3£ 
gallons of water (see No. 5) ; distil from off the water 3 
gallons of flavored spirit, add 24 lbs. of sugar, dissolved 
in 4f gallons of water, mix with it 1 gallon of orange-flower 
water ; filter. Color green, with tincture of saffron and 
indigo. (See No. 90.) 



271. Liqueur d'Orgeat. (Spirit of Orgeat.) 

8 lbs. of sweet almonds. 

1 lb. of bitter almonds. 

1 gallon of boiling water ; let them stand together till 
nearly cold; take the skins off by pressing with the fin- 
gers; grind* and macerate ftfr 10 days, with 3 gallons of 
alcohol, 95 per cent, (see No. 5); strain and press; add 
J gallon of orange-flower water and 24 lbs. of sugar, dis- 
solved in 5 gallons of water ; filter. (See No. 3.) 



272. Liqueur de Boses. (Spirit of Boses.) 

5 lbs. of rose leaves. 

3 ounces of cinnamon. 

1 do. fennel-seed. 

The two latter ground ; macerate for 24 hours with 3 



178 BEC3PJE8 FOB TEN GALLONS EACH. 

gallons of alcohol, 95 per cent., and 4 gallons of water 
(see No. 5). Distil over 3 gallons of flavored spirit ; add 
24 lbs. of sugar dissolved in 5£ gallons of water ; filter. 
Color rose. (See No. 93.) 

273. Liqueur Stomaohique. 

6 ounces of orange peels. 

lemon. 

anise-seed. 

galanga-root. 

cinnamon. 

orris-root 

basil. 

large camomile flowers. 

lavender flowers. 

rosemary. 

vanilla. 

nutmeg. 

mace. 

cubebs. 

cardamom. 

Ground ; macerate for 24 hours, with 3 gallons of alco- 
hol, 95 per cent. ; and 4 gallons of water (see No. 5); 
distil from off the water 3 gallons of flavored alcohol, 
add 24 lbs. of sugar, dissolved in 5£ gallons of water ; 
color red-yellow, with a tincture of saffron and cochi- 
neal Filter. (See Nos. 91 and 93.) 

274. Liqueur de Th6. (Spirit of Tea.) 

24 Ibd. of sugar and 5£ gallons of water; boil and skim, 
then add 8 ounces of the best Hyson tea ; let it stand till 
nearly cool, strain, press ; mix with it 3 gallons of alcohol, 



4 


do. 


2 


do. 


1* 


do. 


H 


do. 


1* 


do. 


1* 


do. 


1* 


do. 


1 


do. 


1 


do. 


k 


do. 


* 


do. 


i 


do. 


i 


do. 


i 


do. 



r — 



KASASQUIH DE FRAMES. 179 

95 per cent. Filter. (One ounce of tincture of Spanish saf- 
fron may do welL) 

275. Lovage. 

8 gallons of Holland gin are mixed with one gallon of 
syrup, a tincture made of 4 lbs. of finely cut celery roots ; 
macerate for 24 hours with one gallon of alcohol, 95 per 
cent, (see No. 5) ; strain, and press the alcohol very well 
out, and dissolve 6 drachms of oil of cinnamon and 2 
drachms of oil of caraway-seed ; filter. (See No. 3.) 

276. Macaroni 

4 lbs. of bitter almonds. 

8 ounces of cinnamon. 

8 da nutmegs. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3£ gallons of water (see No. 5). Distil 
from off the water 3 gallons of flavored spirit, and add 24 
lbs. of sugar, dissolved in 3£ gallons of water. Filter. (See 
No. 3.) 

277. Marasquin de Goings. 

48 quinces grated. 

1 ounce of peach kernels broken. 

Macerate for 24 hours in 3| gallons of alcohol, 95 per 
cent., and 3 J gallons of water. Distil over 3 gallons of 
flavored alcohol, and add 7 gallons of the whitest plain 
syrup. (See No. 7.) 

278. Marasquin de Fraises, 

10 lbs. of strawberries made to a pulp ; macerate for 
24 hours with 3£ gallons of alcohol, 95 per cent., and 3£ 



180 N SEOIPE8 FOB TEN GALLONS EACH. 

gallons of water (see No, 5). Distil from off the water 3 
gallons of flavored alcohol, and ad4 7 gallons of the 
whitest plain syrup. (See No. 7.) 

279. Marasquin de Framboisea 

t 

10 lbs. of raspberries made to a pulp ; macerate for 24 
hours with 3£ gallons of alcohol, 95 per cent., and 3£ gallons 
of water (see No. 5). Distil from off the water 3 gallons 
of flavored alcohol, and add 7 gallons of the whitest plain 
syrup. (See No. 7.) 

280. Marasquin de G-roseilles. 

10 lbs. of red currants made to a pulp ; macerate for 
24 hours with 3| gallons of alcohol, 95 per cent, and 3£ 
gallons of water (see No. 5) ; distil from off the water 3 
gallons of flavored alcohol, and add 7 gallons of the 
whitest plain syrup. (See No. 7.) 

281. Marasqtdn de Peches. 

12 lbs. of peaches made to a pulp ; only a few stones 
broken ; macerate for 24 hours with 3± gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5). Distil 
from off the water 3 gallons of flavored alcohol, and add 7 
gallons of the whitest plain syrup. (See No. 7.) 

282. Marasquino di Zara. 

9 lbs. of raspberries. 
6 lbs. of sour red cherries. 
3 lbs. of orange flowers. 

Made to a pulp with stones ; macerate for 24 hours with 
8£ gallons of alcohol, 95 per cent., and 3£ gallons of water 



NOEDHAEUSEB KOBN BBANNTWBOT. 181 

(see No. 5). Distil from off the water 3 gallons of flavored 
alcohol, and add 1 gallons of the whitest plain syrup. 
(See No. 7.) 

283. Mirabolanti, Italian. 

1 lb. of ground mirabolanti. 
£ do. cardamom. . 

Macerate for 24 hours with 3 gallons of alcohol, 95 per 
cent., and 3 gallons of water (see No. 5) ; distil from off 
the water 3 gallons of flavored spirit, and add 24 lbs. of 
sugar dissolved in 5 J gallons of water ; filter. (See No. 3.) 

284, Nectar des Dieux. (Nectar of Olympus.) 

2 lbs. of honey. 

1 do. coriander-seed. 

\ do. fresh lemon peel. 

2 ounces of cloves. * 

4 do. styrax calamita. 

4 do. benzoin. 

Ground and cut ; macerate for 2 weeks with 3£ gallons 
of alcohol, 95 per cent., and 3J gallons of water (see 
No. 5); distil from off the water 3 gallons of flavored 
spirit, and add 8 ounces of orange water, 1£ drachm of 
tincture of vanilla, and 30 lbs. of sugar dissolved in 5| 
gallons of water ; filter ; color deep red. (See No. 93.) 

285. Nordhaeuser Horn Branntwein. 

45 drops of oil. of star anise-seed. 

6f drachms of acetic, ether. 

1 ounces of St. John's bread (Johannisbrod). 

$ drachm of Spanish saffron. 

1 do. gunpowder tea. 



182 KBCIPE8 FOB TEN GALLONS EACH. 

6 drachms of cinnamon. 

Out, macerate, and dissolve for 24 hours with 5 gallons 
of the purest alcohol, 95 per cent, (see No. 5) ; then add 
22£ grains tartaric acid dissolved in 5 gallons of water ; 
color yellow; filter. (See Nos. 3 and 91.) 



286. Oglio di Venere. (OUofYemw.) 

H lb. of cardamom. 
I do. graines d'ainbrettes. 
J do. cinnamon, 
j- do. myrrh. 

16 oranges, the yellow rinds of. "* 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., and 3 J gallons of water (see No. 5) ; dis- 
til from off the water 3 gallons of flavored alcohol; add 24 
lbs. of sugar dissolved in 5£ gallons of water ; sweet oil 
color ; filter. (See No. 3.) 



287. Orange Nectar. 

1 ounce of oil of neroly. 

40 oranges, only the yellow rinds. 

Macerate for 8 days in 3 gallons of alcohol, 95 per cent, 
(see No. 5) ; add 24 lbs. of sugar dissolved in 5£ gallons 
of water ; filter; color yellow. (See No. 91.) 



288. Orangeade. 

40 oranges, the rinds only, powdered with 

10 lbs. of sugar. 

8 gallons of water. 

Dissolved and mixed together in a boiler or tub. 

80 oranges, the juice only. 



POSTER. 183 

40 lemons, the juice only. 

Mix together, and add to the first mixture ; filter. 

389. Paxfkit Amour, (Perfect Lova) 

8 ounces of cedrat rinds. 

4 do. lemon peels. 

•J- do. cloves. 

Ground ; macerate for 24 hours with 8 gallons of alco- 
hol, 95 per cent., and 3^ gallons of water (see No. 5) ; dis- 
til from off the water 3 gallons of flavored alcohol; add 30 
lbs. of. sugar dissolved in 5| gallons of water ; color deep 
red, and filter. (See Nos. 3 and 93.) 

290. Porter, 

2£ gallons of brown malt. 

3} ounces of hops. 

2£ do. molasses. 

3} do. liquorice. 

6 grains of pimentum. 

24 do. extract of Spanish liquorice. 

7J do. coculi indici. 

22J do. ginger, 

3 do. heading, or extract of dark burned malt. 

£ pint of coloring (see No. 88.) 

£ do. half-burnt coloring. 

All substantial articles are to be ground ; then add 6 gal- 
lons of water at 144° of Fahrenheit, stir well together, 
let stand for 1£ hour ; draw off the liquor as much as pos- 
sible. Repeat the same operation with 3 gallons for the 
2d and 3d time ; mix these liquors, boil them ; clarify with 
the white of 1 or 2 eggs ; cool as quick as possible to 50° of 
Fahrenheit (see No. 6) ; add £ lb. of yeast, and fill up in 
casks when the fermentation is over. 



184 RECIPES FOB TEN GALLONS EACH. 

291. Porter en Cercles. 

11 pints of pale malt. 
8| pints of yellow malt. 

4 J pints of brown malt. 

Ground; macerate for 1£ hour with 6 gallons of water 
at 144° of Fahrenheit (see No. 5) ; stir and mix it well ; 
let it stand covered for 1£ hour. Draw off the liquor as 
clear and as much as possible. Repeat a second or third 
time the same operation, only with 3 gallons each time. 
Mix these liquors ; boil and clarify with the white of 1 or 
2 eggs (see No. 6) ; add 3 ounces of hops and J drachm of 
salt ; strain, and cool as quick as possible ; add \ pint of 
yeast at 50° of Fahrenheit ; fill in cask, and let it ferment. 

292. Punch, Imperial Raspberry Whiskey. 

5 ounces of sweet almonds. 
5 do. bitter do. 

' Infused in boiling water ; then skin, and add 1J ounce of 
powdered cinnamon, } ounce of powdered cloves, and 5 
ounces of plain syrup (see No. 1) ; rub them fine ; boil in 
7 gallons of water for 5 minutes ; strain, add when cool 2 
gallons of whiskey, and one' gallon of raspberry syrup. 
(See No. 356.) 

293. Punch, Kirschwasser. (Essence of.) 

53£ lbs. of white sugar. 

3£ gallons of water. 

Boil to the crack (see No&. 9 and 11) ; add If gallons of 
lemon juice ; stir till getting clear, then put it id a clean 
tub, add when cold 5 gallons of kirschwasser. Filter. (See 
No. 3.) 



PUNCH, BUM. 185 

294. Punch, d'Orsay. 

* 

24 lemons, the yellow rinds only. 

24 oranges, do. do. do. 

Cut ; macerate for 24 hours with 4 gallons of fourth- 
proof brandy (see No. 5) ; then make a syrup of 12 lbs. 
of sugar boiled (see No. 1) with 6 gallons of water .and 
the juice of 24 oranges and 12 lemons ; skim and mix all 
together and filter. (See No. 3.) 

295. Punch, Regent. 

14 lemons, the rinds only. 

14 oranges, do. do. 

18| drachms of ground cinnamon. 

f do. do. cloves. 

2 do. do. vanilla. 

Cut ; macerate for 24 hours with 2 gallons of pure Cog- 
nac, and 2 gallons of pure Jamaica rum (see Ne. 5). Strain, 
press, and add 12 lbs. of sugar, boiled with 6 gallons of 
water ; skim, and add to the syrup 2 ounces of green tea ; 
let it cool, and add the juice of 60 lemons and 14 oranges. 
Filter. (See No. 3.) 

296. Punch, Roman. . 

The juice of 84 lemons must be beaten to a froth with 
42 eggs ; then add to it 1£ gallon of boiling syrup, 1J 
gallon of Cognac, 1£ gallon of Jamaica rum, 2 gallons of 
sherbet, maraschino (see No. 329), and 1 gallon of maras- 
quino di Zara. (See No. 282.) 

297. Punch, Rum. • (Essence of.) 

53£ lbs. of sugar. 
3£ gallons of water. 



186 RECIPES FOB TEN GALLONS EACH. 

Boiled to the crack (see Nos. 9 and 11) ; add If gallon 
of lemon juice (to the boiling sugar) ; stir till getting clear ; 
then put in a clean tub, and when near cool add 5» gallons 
of good Jamaica rum. Filter. (See No. 3.) 

298. Quatia. 

1 lb. of quassia-root. 

1 lb. of orange peel. 

Ground ; macerate for 24 hours with 3 gallons of alco- 
hol, 95 per cent., (see No. 5} ; strain, press ; add 32 lbs. 
of sugar dissolved in 5 gallons of water. Filter. (See 
No. 3.) 

299. Ratafia d' Abricots. (Ratafia of Apricots.) 

8£ lbs. of apricots, the juice of them ; boil for 5 minutes 
in 20 lbs. of sugar, and 4\ gallons of water ; then add 4 
gallons of alcohol* 95 per cent. Filter. (See No. 3.) 

00. Ratafia <T Angelique. (Ratafia of Angelica.) 

12 ounces of angelica-root, cut. 
8 do. juniper berries, ground. 

Macerate for 8 days with 4 gallons of alcohol, 95 per 
cent., and 20 lbs. of sugar dissolved in 4 J gallons of water 
(see No. 5), Filter. (See No. 3.) 

01. Ratafia d'Anis. (Ratafia of Anfee-seed.) 

6} ounces of green anise-seed. 

13£ do. star anise-seed. 

Ground ; macerate for 8 days in 4 gallons of alcohol, 95 
per cent, (see No. 5) ; strain, press ; add 20 lbs. of sugar 
dissolved in 4 J gallons of water. Filter. (See No. 8.) 



BATAFIA DE FEAMBOISES. 187 

302. Ratafia de Cafe. (Ratafia of Coffee.) 

10 lb§, of roasted Mocha coffee. 

Ground ; macerate for 8 days in 4 gallons of alcohol, 95 
per cent, (see No. 5) ; strain ; add 20 lbs. of sugar dis- 
solved in 4 J gallons of water. Filter. (See No. 3.) 



303. Ratafia de GaSSiS. (Ratafia of Black Currants.) 

The juice of 12 lbs. of black currants, boiled for 5 
minutes with 20 lbs. of sugar, and 4£ gallons of water, 
then add 4 gallons of alcohol, 95 per cent. Filter. (See 
No. 3.) 

304. Ratafia de CoingS. (Ratafia of Quinces.) 

49 quinces, grated. 

Macerate for 8 days with 4 gallons of alcohol, 95 per 
cent, (see No. 5) ; press ; add 20 lbs. of sugar dissolved in 
4 J gallons of water. Filter. (See No. 3.) 

305. Ratafia de Fleurs d'Oranges. (Ratafia of Orange 

Flowers.) 

4| lbs. of fresh orange flowers. 

Macerate for 8 days with 4 gallons of alcohol, 95 per 
cent, (see No. 5) ; strain, press ; add £ of a gallon of double 
orange-flower water and 20 lbs. of sugar dissolved in 4 
gallons of water. Filter. (See No. 3.) 

306. Ratafia de Framboises. (Ratafia of Raspberries.) 

12 lbs. of raspberries, the juice of them boiled for 5 min- 
utes with 20 lbs. of sugar; dissolve in 4J gallons of water; 
strain, add 4 gallons of alcohol, 95 per cent. Filter. (See 
No. 3.) * 



188 RECIPES FOB TEN GALLONS EACH. 

307. Ratafia de G-eni&vre. (Ratafia of Juniper.) 

2 lbs. of juniper berries. 

£ ounce of cinnamon. 

1 do. coriander. 

£ ' do. mace. 

Ground ; macerate for 8 days with 4 gallons of alcohol, 
95 per cent, (see No. 5) ; strain, add 20 lbs. of sugar dis- 
solved in 4} gallons of water. Filter. (See No. 3.) 

308. Ratafia de Grenades. (Ratafia of Pomegranates.) 

105 pomegranates ripe, cut; macerate for 8 days in 4 
gallons of alcohol, 95 per cent, (see No. 5) ; strain, press, 
add 20 lbs. of sugar dissolved in 4 J gallons of water. Fil- 
ter. (See No. 3.) 

309. Ratafia de Grenoble. 

£ ounce of Ceylon cinnamon. 
i do. cloves. 
j- do. mace. 
l|lb. of cherry-leaves. 
8 lbs. of black cherries. 

Ground ; macerate for 8 days with 4 gallons of alcohol, 
95 per cent, (see No. 5) ; add 20 lbs. of sugar dissolved in 

5 gallons of black wild-cherry juice. Filter. (See No. 3.) 

. 

310. Ratafia de Qroseilles. (Ratafia of Currants.) 

12 lbs. of red currants, the juice of them boiled for 5 
minutes with 20 lbs. of sugar, dissolved in 4 J gallons of 
water ; strain, add 4 gallons of alcohol, 95 per cent. Filter 
(See No. 3.) 



BATAFIA DE NOYAUX. 189 

311. Ratafia de Maxes. (Ratafia of Blackberries.) 

Boil the juice of 12 lbs. of blackberries for 5 minutes, 
^with 20 lbs. of sugar dissolved in 4| gallons of water ; strain, 
and add 4 gallons of alcohol, 95 per cent. Filter. (See 
No. 3.) 

312. Ratafia de Neuilly. 

25 lbs. of sour cherries (red with small stems). 

10 lbs. of black cherries. 

5 lbs. of red pinks. 

Made to a pulp without breaking stones ; macerate for 
2 weeks with 4* gallons of alcohol, 95 pei* cent, (see No. 
5) ; strain, press, and add one gallon of syrup and water 
up to 10 gallons. 

313. Ratafia de NOIX. (fcatafia of Walnuts.) 

420 unripe walnuts (in month of August.) 

4 J drachms of cloves. 

4£ do. mace. 

4£ do. Ceylon cinnamon. 

Ground and mashed ; macerate for 2 weeks with 4 gal- 
lons of alcohol, 95 per cent., and 3£ gallons of water (see 
No. 5) ; strain, press and add 2 J gallons of white plain 
syrup (see No. 1). Filter. (See No. 3.) 

314. Ratafia de NoyatlX. (Ratafia of Noyau.) 

* 3 J lbs. of apricot kernels ground; macerate for 2 weeks 
with 4 gallons of alcohol, 95 per cent, (see No. 5) ; strain, 
press, and then add 20 lbs. of sugar dissolved in 4} gallons 
of water. Filter. (See No. 3.) 




190 BEOTPES FOB TEN GALLONS EACH. 

315. Ratafia de OilletS. (Ratafia of Pinka.) 

16 lbs. of pinks, the flower-leaves only. 

1 ounce of Ceylon cinnamon. 

1 do. cloves. 

Ground; macerate for 2 weeks with 4 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5) ; strain, 
press, and add 2£ gallons of white plain syrup. Filter. 

816. Ratafia de Peaches. (Batafia of Peaches.) 

12 lbs. of peaches (the juice of them). 

Let the liquid ferment for 8 days ; break the stones, and 
add to it a syrup made of 20 lbs. of sugar boiled for 5 
minutes with 4} gallons of water ; then add 4 gallons of 
alcohol, 95 per cent. Filter. 

817. Ratafia de Quatre Fruits. (Ratafia of Pour 

Pruits.) 

1 gallon of black cherry juice. 

1 do. red currant do. 

1 do. black do. do. 

1 do. raspberry do. 

J an ounce of ground cloves. 

£ do. coriander-seed. 

Macerate for 1 week with 4 gallons of alcohol, 95 per 
cent, (see No. 5) ; add 24 lbs. of sugar moistened and 
boiled with £ a gallon of water ; mix boiling hot. Filter. 

818, Ratafia de Sept G-raines. (Ratafia of Seven Seeda.) 

3 ounces of dill-seed. 

8 do. angelica-seed. 



BOSOLIOt 191 

8 ounces of fennel-seed. 

3 do. coriander-seed. 

3 do. carrot-seed. 

3 do. caraway-seed. 

3 do. green anise-seed. 

Ground ; macerate for .8 days with 4 gallons of alcohol, 
95 per cent., and 3£ gallons of water (see No. 5) ; add 2\ 
gallons of white plain syrup. Filter. (See Nos. 3 and 1.) 



319. Rosa Bianca. (White Boae.) 

40 drops of oil of roses, 
65~ do. tincture of musk. 

Dissolved in 3 gallons of alcohol, 95 per cent. ; add 20 
lbs. of sugar dissolved in 5f gallons of water. Filter. 



320. Rose Rouge. (Red Rose.) 

40 drops of oil of roses. 

40 do. tincture of musk. 

24 do. oil of orange. 

Dissolved in 3 gallons of alcohol, 95 per cent., and add 
20 lbs. of sugar dissolved in 5f gallons of water, and color 
rose. (See No. 93.) Filter. (See No. 3.) 

321. Rosolio. 

2 drachms of essence of vanilla. 

13 drops of oil of roses. 

57 do. essence of amber. 

Dissolved in 3 gallons of alcohol, 95 per cent., and add 
20 lbs. of sugar dissolved in 5£ gallons of water ; color 
rose. (See No. 93.) Filter. 






192 KECIPE8 FOB TEN GALLONS EACH. 

322. Rosolio de Breslau. 

2 drachms of essence of vanilla, 

16 drops of oil of roses. 

24 do. oilofneroly. 

9 oranges, the juice of. 

Add 4 lbs. of dried figs, cut ; boil the orange juice and 
figs together for 5 minutes in a boiler containing 20 lbsi 
of sugar and 5$ gallons of water ; then press, strain, and 
add 3 gallons of alcohol, 95 per cent., having previously- 
dissolved the essence and oils in it ; color rose. (See No. 
93.) Filter. (See No. 3.) 

323. Ruga. (Rue.) 

2 lbs. of ruga, or rue. 

Macerate for 24 hours (see No. 5) with 3 gallons of alco- 
hol, 95 per cent. ; strain, press, and add 20 lbs. of sugar 
dissolved in 5 J gallons of water. Filter. (See Jf o. 3.) 

324. Rum, Jamaica. 

85 gallons of sugar scum, from refineries. 

7 do. West India molasses. 

Dissolved in 35 gallons of water hot enough to get the 
mixture at 80° (degrees) heat ; add 1 gallon of good brew- 
ers' yeast. When fermentation is over distil and add | of 
a gallon of plain syrup (see No. 1) ; color with oak bark 
dark yellow. 

325. Rum, Jamaica, Imitation. 

*l lbs. of fragments of sugar canes. 

Macerate (see No. 5) for 24 hours with 6 gallons of alco- 
hol, 95 per cent., and 4 gallons of water ; add 13 ounces 
of common salt ; distil over 6 gallons of flavored spirit ; 




SHERBET, MABAflQUINO. 193 

add 3} gallons of water, J of a gallon of white plain 
syrup (see No. ?); color dark yellow with oak bark. 



326. Rum, St. CroiX (Santa Oruz Rum.) 

62 lbs. of brown sugar dissolved hi 40 gallons of boiling 
water ; cool it down to 80° (degrees) ; add 1 gallon of 
brewers' yeast. When fermentation is over distil. 



327. Sherbet, Currant. 

2£ gallons of currant juice. 

2 do. fresh caJves*-feet jelly. 

2 do. currant wine. 

2 do. currant ratafia. 

24 lbs. of sugar dissolved in the juice. 

Filter warm. (See No. 3.) 



328. Sherbet, Lemon, 

2£ gallons of lemon juice. 

2 do. fresh calves'-feet jeHy. 

2 do. Madeira wine. 

2 do. French brandy. 

24 lbs. of sugar rubbed with the rinds of the lemons. 

Filter warm. (See No. 3.) 



329. Sherbet, Marasquino. 

2£ gallons of orange juice. 
2 do. fresh calves'-feet jelly. 
5£ do. Marasquino di Zara. 
Filter warm. (See No. 3.) 




194 BECIPES FOB TEN GALLONS EACH. 

330. Sherbet de Quatre Fruits. (Sherbet of Four Fruits.) 

2 i gallons of cherry juice. 
2 do. fresh calves'-feet jelly. 
5 do. ratafia de quatre fruits. 
Filter warm. (See No. 3). 

331. Sherbet, Raspberry. 

2\ gallons of raspberry juice. 

2 do. fresh calves'-feet jelly. 

5 do. ratafia de framboises (raspberry). 

Filter warm. (See No. 3.) 

332. Sherbet, Rum. 

2£ gallons of lemon juice. 

2 do, freslr calves'-feet jelly. 

2 do. rum shrub. 

2 do. Jamaica rum. 

24 lbs. of sugar rubbed with the lemon rinds. 

Filter warm. (See No. 3.) 

333. Shrub, Currant. 

5f gallons of red currant juice. 
40 lbs. of sugar. 

Boiled together for 8 or 10 minutes; let cool; add 1\ 
gallons of good French brandy. Filter. (See No. 3.) 

834. -Shrub, Lemon. 

5} gallons of lemon cordial. 

8J do. do. juice. 

H do. plain syrup (see No. 7). 

Filter.. (See No. 3.) 




-SFBIH& BBfiB. 195 

835. Shrub, Raspberry. 

8£ gallons of raspberry juice. 

2 do. vinegar. 
48 lbs. of sugar. 

Boiled and skimmed for half an hour; when cold add 
1£ gallon of good French brandy. Filter. "(See No. 3.) 

336. Shrub, Rum. 

4 gallons of proof Jamaica rum. 
If do. plain syrup (see No. 7). 
.Jf do. lemon juice. 
| do. water. 
Filter. (See No. 3.) 

337. Soda Water. 

10 gallons of water filled in a fountain receiver; add 8£ 
ounces of crystallized citric acid ; add 8£ ounces of bicar- 
bonate of soda in lumps or crystals; screw on the pipe 
quick; shake it to dissolve. 

838. Spring Beer. 

3 small bunches of sweet fern. 
3 ""do. - do. sarsaparilla. 

8 do. do. winter green. 

3 do. do. sassafras. 

3 do. do. prince pine. 

3 do. do. spice wood. 

8 gallons of water boiled down to 6 gallons of decoction 
or extract ; strain ; 4 gallons of water boiled down to 3 
gallons of decoction, with | a lb. of hops ; strain ; mix 
the two extracts or decoctions together ; dissolve in them 



196 BEOIPES FOB TEN GALLONS BACH. 

1 gallon of molasses, and, when cooled to 80° (degrees) 
heat, 1£ lb. of roasted bread soaked in fresh brewers' 
yeast; fill up a 10-gallon keg; when fermentation is over 
mix with it the white of one egg beaten to froth ; bung 
it, and bottle when clear. 



339. Spruce Beer, 

' 9} gallons of water boiled; let it cool to 80° (degrees) 
heat, and then dissolve 9 lbs. of sugar in it, having pre- 
viously mixed with it 1 ounce of essence of spruce ; then 
add 1 pint of good brewers' yeast, and pour it in a 
10-gallon keg till fermentation is over ; then add a hand- 
ful of brick powder and the white of 2 eggs beaten to a 
froth ; mix with the beer, and let it stand till clear, then 
bottle. 

340. Stomachic Beverage. 

10 gallons of boiling water. 

10 ounces of cream of tartar. 

15 do. ground ginger. 

10 lemons, cut in slices. 

Macerate (see No. 5) together ; let it stand till nearly 
cold ; strain, press, and dissolve in it 15 lbs. of sugar, pre- 
viously rubbed together with £ an ounce of the oil of 
cloves and £ an ounce of the oil of cinnamon ; when nearly 
lukewarm add 1 pint of yeast; let it stand for 14 hours; 
skim and filter; bottle, and.be careful to bind the corks 
well. 

341. Strong Sangaree. 

£ lb. of canned lemons. 
I do. do. oranges. 



SSSOT DB OANKEIXE. 197 

Out very small ; macerate them with. 4 gallons of cherry 
brandy (see No. 6), £ a gallon of lemon juice, andSl gallon 
of Madeira wine for 8 days ; stramand press ; then macer- 
ate in another demijohn, for the same length of time, £ a 
lb. of grated nutmegs, £ a lb. of powdered allspice, 2 
ounces of pounded bitter almonds, with 3£ gallons of proof 
spirit; strain, press, and mix the two extracts. Filter. 
(See No. 3.) 

343. Syrup, Arrack Punch. 

(For numerous other recipes for making syrups see Appendix) 

53| lbs. of sugar. 

3£ gallons of water. 

Boiled to the crack (see Nos. 9 and 17) ; add If gallons 
of lemon juice (to the boiling sugar), and stir till the 
liquid is clear ; pour it in a clean tub, and, when nearly 
cool, add 5 gallons of Batavia arrack ; then filter. (See 
No. 421.) 

343. Syrup, Blackberry. 

80 lbs. of crushed sugar moistened and boiled for 2 
minutes with 5 gallons of blackberry juice, skimmed and 
strained boiling hot. (See No. 421.) 

344. Syrup of Coffee. 

10 lbs. of fresh Java coffee, fresh roasted and ground. 

6 gallons of boiling water. 

Let it stand, well covered, till cool ; strain and press ; 
then dissolve in this infusion 80 lbs. of sugar ; boil and 
skim for 2 minutes, and then strain. (See No. 421.) 

345. Sirop de Cannelle. (Cinnamon Syrup.) 

1 ounce of oil of Ceylon cinnamon. 

Rubbed and dried up with carbonate of magnesia in a 



198 BECIPE8 FOB TEN GALLONS BACH. 

mortar, so as to make it a powder (see latter part of No. 
3) ; put it in a filter bag, and pour 5 gallons of water on 
it ; pour the water over and over till it runs clear ; get in 
this way 5 gallons of clear high-flavored water ; dissolve 
80 lbs. of sugar in the flavored water, and boil for 2 min- 
utes ; then skim and strain. (See No, 421.) 



346. Slrop Capillaire. (Maidenhair Syrup.) 

1 lb. of maidenhair herb. 

5^ gallons of boiling water. 

Macerate till cold (see No. 5) ; strain without pressing, 
so as to get 5 gallons ; take the whites of 3 eggs beaten 
to froth, and mix them with the infusion; keep back a 
quart of the liquid ; then dissolve and boil in the above 
80 lbs. of sugar by a good heat ; when the scum rises, put 
in a little from the quart of cold liquid, and this will make 
the scum settle ; let it raise and settle 3 times ; then skim, 
and when perfectly clear add £ a pint of orange-flower 
water ; then boil once up again and strain. (See No. 7.) 



347. Sirop de Cerises. (Cherry Syrup.) 

5 gallons of cherry juice. 

Let it ferment a few days ; dissolve and boil 80 lbs. 
of sugar; when clear, skim and strain. (See No. 7.) 



348. Sirop de G-rOSeilles. (Red Currant Syrup.) 

5 gallons of currant juice, pressed after having fermented 
with the fruit for 2 days ; dissolve and boil with 80 lbs. of 
sugar; skim till clear; then strain. (See Nos. 7 and 421.) 



sibop d'obgeat. * 199 

849. Sirop de Flours d'Oranges. (Syrap of Orange 

Flowers.) 

5 gallons of orange-flower water boiled up for 2 minutes 
with 80 lbs. of sugar ; skim and strain. (See Nos. 7 and 421.) 

350. Sirop de Gromme. (GumSyrup.) 

20 lbs. of best clear white gum arabic dissolved in 4 
gallons of water, nearly boiling hot ; take 60 lbs. of sugar, 
melt and clarify it with 1 gallon of water (see Nos. tf and 
7) ; add the gum solution, and boil for 2 minutes. (See 
No. 421.) 

351- Sirop de Limons. (Lemon Syrap.) 

5 gallons of lemon juice. 

1 ounce of best oil of lemons. 

Dissolved in J a pint of alcohol, or the rinds of 16 lemons 
rubbed with sugar to extract the essential oil ; dissolve 80 
lbs. of sugar in the juice, and boil for 2 minutes ; skim, 
then strain. (See Nos. 7 and 421.) 

352. Sirop d'Orailges. (Orange Syrup.) 

5 gallons of orange juice. 

Take the rinds of 16 oranges, and rub them with loaf 
sugar to extract the essential oil; then take 80 lbs. of 
sugar and dissolve it in the juice ; boil 2 minutes, skim, 
and strain. (See Nos. 7 and 421.) 

353. Sirop d'Orgeat. (Orgeat Syrup.) 

10 lbs. of sweet almonds. 
4 lbs. of bitter almonds. 

Cover them with boiling-hot water; let them stand till 
near cold, and peel them by pressing through your fin- 



200 BBdPES FOB TEN GALLONS EACH. 

gers ; beat them in a stone or brass mortar to a very fine paste 
with some sugar, adding water slowly ; press through a 
linen cloth, so as so get 5 gallons of liquid resembling 
rich milk ; dissolve in this liquid 80 lbs. of sugar ; boil up 
once, and add 1 pint of orange-flower water ; then strain. 
(See Nos. 1 and 421.) 

854. Sirop d' Ananas. (Pineapple.) 

5 gallons of pineapple juice, after fermenting 2 days 
with the fruit ; dissolve in the juice 80 lbs. of sugar, and 
boil for 2 minutes ; skim and strain. (See Nos. 7 and 421,) 

355. Syrup, Plain. 
For a description how to make this syrup, see No. 7. 

356. Syrup, Raspberry, 

5 gallons of raspberry juice, after having fermented for 
2 days ; dissolve in it and boil for 2 minutes 80 lbs. of 
sugar ; skim and strain ; then filter. (See No. 7.) 

357. Syrup, Raspberry Vinegar. 

5 gallons of raspberry vinegar. (See No. 363.) 
Dissolve in it 80 lbs. of sugar ; boil for 2 minutes ; skim 

and strain. (See Nos. 7 and 421.) 

358. Syrup, Strawberry. 

6 gallons of strawberry juice, after having fermented 
the fruit for 2 days ; dissolve in it and boil for 2 minutes 
80 lbs. of sugar ; skim, and then strain. (See No, 7.) 



igpi j, ■ m. 



VEEDITLINO DE TUBINO. 201 

359. Tickle my Fancy. 

J gallon of lemon juice. 

2 gallons of calves'-feet jelly. 

8 lbs. of stoned raisins. 

4 do. sugar. 

Boiled together, with the addition of a little water, so as 
to get 2£ gallons of liquid ; press, strain, and add 4 gal- 
lons of good cider ; also macerate for 24 hours (see No. 
5) 8 ounces of ground cloves, 8 ounces of ground cinnamon, 
1 lb. of ground ginger, £ of a pound of lemon peel cut, £ of 
a lb. of isinglass dissolved in a % of a gallon of white wine, 
and 4 gallons of French brandy, 4th proof; strain, press ; 
filter. 

360, Usquebaugh. 

1 J lb. of cinnamon. 

10 ounces of cloves. 

16 do. nutmeg. 

10 do. ginger. 

10 do. allspice. 

All ground and macerated for 8 days (see No. 5) with 
10 gallons of old Irish whiskey ; then make another tinc- 
ture consisting of 2£ ounces of Spanish saffron, 10 ounces 
of isinglass dissolved in 1 quart of white wine in another 
vessel ; macerate both for the same length of time, say 8 
days ; then strain both tinctures 5 then dissolve 8 lbs. of 
sugar candy in £ a gallon of water ; strain, and mix all these 
three strained liquids together, and add 5 ounces of tinc- 
ture of rhubarb. Filter. (See No. 3.) 

861. Verdulino de Turino. 

1 ounce of myrrh. 
4 ounces of Ceylon cinnamon. 
9* 



202 RECIPES FOB TEN GALLONS EACH. 

4 ounces of cardamom. 

Macerate for 24 hours (see No. 5) with 3± gallons of 
alcohol, 95 per cent., and 4 gallons of water ; distil from 
off the water 3£ gallons of flavored spirit, and add 24 lbs. 
of sugar dissolved in 5 gallons of water ; color green. 
(See No. 90.) Filter. 

362. Vespetro. 

-» 

8 ounces of angelica-seed. 

4 do. Ceylon cinnamon. 

1 do. mace. 

40 lemons, the yellow rinds only. 

Macerate for 24 hours (see No. 5) with 3J gallons of 
dcohol, 95 per cent., and 4 gallons of water ; distil from 
off the water 3£ gallons of flavored spirit, and add 24 
lbs. of sugar dissolved in 5 gallons of water. Filter. (See 
No. 3.) 

863. Vinegar, Raspberry. 

30 lbs. of raspberries made to a pulp. 

1± gallons of wine or cider vinegar. 

Macerate for 8 4&ys (see No. 5) ; press and strain. 

364. Whiskey, Irish.* 

8 gallons of genuine Irish whiskey. 
*J do. best pure spirit, mixed. 

* 'Without large distilleries these whiskeys — Irish and Scotch (see 
Scotch, Nos. 364-366)— cannot be manufactured with profit It Is a hum- 
bug to make them with essences, and a nuisance as regards health. 
The best imitation is mixing in proportion to the price. 



WINE, BLACK CURKANT. 203 

865. Whiskey, Monongahela. 

3 gallons of Monongahela whiskey. 

7 do. pure spirit. 
Color yellow. (See No* 91.) 

366. Whiskey, Scotch, 

8 gallons of best genuine Scotch whiskey. 
*l do. best pure spirit. Mix. 

367. Wine, Blackberry. 

i ounce of ground cinnamon. 

J do. do. cloves. 

\ drachm of cardamom. 

1 do. nutmug. 

5 gallons of blackberries, made to a pulp. Mix with 5 
gallons of water heated at 100° Fahrenheit, in which 10 
lbs. of sugar have been previously dissolved; fill up a 
10-gallon keg, but keep back £ a gallon, and place it in a 
warm atmosphere ; keep the keg constantly full from this 
\ gallon, and after fermentation has ended strain and 
press ; then add 1 gallon of alcohol, 95 per cent., and 
filter or fine. (See Finings, Nos. 202, 203, 204, and 205.) 

368. Wine, Black Currant 

5 gallons of black currants, made to a pulp; mix 
with 5 gallons of water heated to 100° Fahrenheit, in 
which 10 lbs. of sugar have been .previously dissolved; fill 
up a 10-gallon keg, but keep back £ a gallon ; put the keg 
in a warm place ; keep it constantly full from the £ gallon ; 
strain, press, and then add 1 gallon of good alcohol, 95 per 
cent Filter or fine. (See Finings, Nos. 202, 203. 204, 
and 205.) 

...v.;i£ 



204 BECTPES FOB TEN GALLONS EACH. 

369. Wine, Bordeaux, Bed. 

4 gallons of high-flavored reel Bordeaux wine. 

6 do. plain wine. 

Colored to the same shade with tincture of alderberries. 



370. Wine, Bordeaux, White. 

4 gallons of high-flavored white wine. 
6 do. plain wine. 

Color to the shade with coloring or tincture of saffron. 
(See Nos. 88 and 91.) 

371, Wine, Birch. 

9 gallons of birch juice, drawn in the month of Febru- 
ary or March from the birch tree by boring holes in it ; 
boil and skim, and cool it down to 100° Fahrenheit ; then 
dissolve in it 9 lbs. of sugar, and add 2 ounces of lemon 
peels, finely cut; produce fermentation with 1 pint of 
gluten ; put the ingredients in a keg, and keep it con- 
stantly full till fermentation is over ; filter or fine it (see 
from Nos. 202 to 205), and put in another keg, in which 
you have previously burnt a strip of brimstone paper. 
(See No. 418.) 

372. Wine, Champagne. 

10 gallons of light white wine, such as Sauterne or 
Rhine wine, well clarified; add 3 lbs. of the whitest 
rock candy, dissolved in \\ pint of water ; to this syrup 
add \ a gallon of wine alcohol (bon gout), or any other 
perfectly free of flavor; when all this is perfectly clear 
fill it in a soda-water apparatus, and impregnate it with 
carbonic acid (for family use \\ drachm of citric acid, and 



p ■ «llfl 



WINE, OTPBtJS, IMITATION OF. 205 

1£ of bicarbonate of soda) ; bottle, cork, wire, cap and 
label. 

378. Wine, Champagne, English, 

5 gallons of currant juice. 

5 do. water, in which 15 lbs. of sugar have been 
dissolved; let the liquid settle for 3 days, decant, and then 
add 1 J gallon of pure spirit, free of flavor ; put it in a 
keg, and let it stand unbunged for 6 weeks; bung up 
tight, let it stand for a year, and then bottle. 

374. Wine, Cherry. 

Take 10 gallons of fresh-pressed cherry juice, and dis- 
solve it in 5 lbs. of sugar ; put this juice in a keg, and 
keep it constantly full of the liquid during the process of 
fermentation ; then filter or fine it (see from Nos. 202 to 
205), and fill in a pitched keg or bottle. 

375. Wine, Currant, Red. 

8 lbs. of honey. 

10 do. sugar. 

fy gallons of water boiled ; clarified with the white of 1 
vgg; skim and strain; then add If gallon of red currant 
juice, and 1 pint of yeast; put in a keg, and keep it full of 
the liquid during fermentation ; filter or fine (see from 
Nos. 202 to 205) ; put in a clean pitched keg, and bung 
tight or bottle. 

376. Wine, Cyprus, Imitation of. 

8 1 gallons of water. 
8| pints of alderberries. 
7f lbs. of sugar. 



206 RECIPES FOB TEN GALLONB EAOH. 

1 drachms of ground ginger. 

3£ do. cloves. 

Boil together for 1 hour ; skim; strain when cooled to 
100° Fahrenheit, and put in a 10-gallon keg which contains 
10 J ounces of mashed raisins ; fill up the keg, and add 1 
pint of yeast, and during fermentation be careful and keep 
the keg full with the balance of the liquid ; filter or fine it 
(See Nos. 202, 203, 204, and 205.) 

877. "Wine, Damson. 

80 lbs. of damsons. 

Macerate for 2 days (see No. 5) with 10 gallons of boil- 
ing water ; strain, press, and dissolve 25 lbs. of sugar in 
the liquid ; then add 2£ pints of French brandy, and let it 
stand a few days ; filter, bottle, and be careful and add 
£ an ounce of ground sugar to each bottle; cork and 
string it. 

878. Wine, Frontigna.ii of. 

4£ gallons of red wine. 

4^ do. white wine. 

1 do. 4th-proof spirit. Mix. 

370. Wine, Ginger. 

12 gallons of water and 19 lbs. of sugar dissolved and 
boiled to syrup (see No. 7), 9 ounces of washed and cut 
ginger, J a gallon of boiling water ; macerate till cold (see 
No. 5) ; strain, press, and mix with the syrup ; then add 
6 lbs. of Malaga raisins, 3 lbs. of Muscat raisins mashed to 
a pulp, 1 ounce of isinglass soaked in £ a pint of water, 4 
lemons cut in slices, and 1 pint of good brewers' yeast; 
pat aH in a keg, and keep it full with the liquid during 
the process of fermentation for 3 weeks \ at the end of 



WINE, JUNIPER. 307 

which time bottle or fill a keg in which has been burned 
some brimstone ; bung tight. (See No. 418.) 



380. Wine Grapes. 

11 gallons of lightly-pressed juice of sweet grapes; fill a 
10-gallon keg to the bung ; let it stand in a warm place, 
and keep it full during fermentation ; after it has settled 
draw it off in a clean keg ; filter the dregs of the first, and 
add the clear to the liquid that has been drawn off. In 
the montfhof March the second fermentation begins, then 
lift the bung ; when the second fermentation is over, if the 
wine is red, fine with the white of 1 egg beaten to a froth, 
but when white, with a mixture composed of 1 ounce of 
isinglass steeped in a pint of the wine, and beaten and 
mixed as with the egg ; put the red wine in a pitched keg, 
the white in a brimstone keg, and bung tight. 

381. Wine, Greek. 

Take a sufficient quantity of perfectly ripe grapes to 
make 10 gallons of juice, and expose them to the sun for 
ten days ; press out the juice in a boiler, and keep it over 
a fire until it attains the boiling point ; then add 5 ozs. of 
sea-salt ; take it from the fire, and let it stand for 8 days, 
then bottle. 

382. Wine, Juniper. 

12£ gallons of hot water. 
-J ounce of ground coriander-seed. 
65 lbs. of ground juniper berries and 
5 lbs. of brown sugar. 

When the^liquid is cooled to 100° Fahrenheit* add 1 
pint of good brewers' yeast, and put all in a keg with the 



208 BEOTPBS FOB TEN GALLONS EACH. 

top out ; fix the top again as tight as possible, and when 
fermentation is over, and the wine clear, draw off; press 
and filter the balance, and put it in a new, clean pitched 
keg. 

383. Wine, Lemon. 

Take 11 gallons of water and 15 lbs. of sugar, and boil 
them together until the sugar is perfectly dissolved ; then 
skim and strain the liquid, and when it has cooled to 100° 
Fahrenheit, add 50 lemons, cut in very thin sjices, and 1 
quart of fresh brewers' yeast ; put a 10-gallon keg in a 
warm place, and fill it full to the bung, and keep it full 
with the liquid during the fermentation ; strain, press, and 
filter ; then add £ a gallon of good sherry, or Madeira 
wine. 

384. Wine, Liqueur. (CordiaL) 

Take a sufficient quantity of sweet grapes to make 7 
gallons of juice, and expose them to the sun for 10 days 
before pressing them ; as soon as they are pressed put the 
juice in a 10-gallon keg, and fill it up with 3 gallons of 
alcohol, 95 per cent., and 1 ounce of ground cinnamon ; 
mix well, bung it, and after settling (say 1 month) bot- 
tle it. 

385. Wine, Madeira, 

4 gallons of good Madeira, high flavored. 
6 do. plain wine. 

Color to same shade with coloring or tincture of saffron 
(See Nos. 88 and 91.) 

386. "Wine, Malaga. 

4 gallons of Malaga wine, best quality. 

6 do. plain wine ; and for sweetening add 



' m J*f 



WINE, PABSinF. 209 

2\ pints of plain syrup. (See No. 7.) 

Color with elderberry tincture and coloring. (See 88.) 

387. Wine, Mixed, 

1J gallon of fresh-pressed currant juice. 

1} do. do. do. grape do. 

If do. do. do. raspberry -do. 

1$ do. do. do. Eng. cherry do. 

24 lbs. of sugar dissolved in the mixed juices ; add 1 
quart of good .brewers' yeast, and fill up a keg holding 8 
gallons ; keep the cask full with the remaining juice 
during fermentation ; when this is over add If gallon of 
good French brandy ; let it stand together for a few days 
longer ; then filter and bottle. 

388. Wine, Muscat. 

10 gallons of plain wine. 

20 lbs. of Muscat raisins, bruised. 
* lb. alder-flowers, hanging in a bag. 
Macerate for 2 or 3 months (see No. 5) ; press, and filter 
or fine. (See Nos. 202, 203, 204, and 205.) 

3£9. "Wine, Orange. 

11 gallons of water and 15 lbs. of sugar; boil, skim, and 
strain, and, when cooled to 100° Fahrenheit, add 50 oranges 
cut in thin slices and 1 quart of fresh brewers' yeast ; fill a 
keg to the bung, and keep it full with the liquid during 
fermentation, and let it stand in a warm place; when fer- 
mentation is over, strain, press, and add f a gallon of 
brandy. Filter. (See No. 3.) m 

390. Wine, Parsnip. 
Boil 40 lbs. of parsnips and 11 gallons of water down to. 



210 RECIPES FOB TEH GALLONS EACH. 

9 gallons ; press out the liquid, beat 3 eggs to froth, m& 
mix with the decoction ; when it is cool take out £ a gal- 
lon, and add 1 ounce of bruised bitter almonds, and dis- 
solve in the decoction 25 lbs. of sugar ; boil, and let the 
scum rise 3 times ; then stop the raising by adding from 
the i gallon of cool liquid (see No. 1) ; skim, strain, and 
cool down to 100° Fahrenheit ; then add 1 quart of yeast, 
and, after fermentation is over, add 1| quart 4th-proof 
Cogpac. Filter. (See No. 3.) 

391. Wine, Peach. 

To 10 gallons of peach juice, pressed from the ripest 
fruits, add the stones, but without breaking them ; dis- 
solve 5 lbs. of sugar in the juice, and put it in a keg, which 
must be kept constantly full with the liquid till fermenta- 
tion ends ; then add 1 ounce of ground cloves, strain, and 
mix to it £ a gallon of good pure alcohol, 95 per cent. 
Filter. (See No. 3.) 

392. Wine, Plain. 

9 i gallons of water, at 86° Fahrenheit, 

10 lbs. of sugar. 

4 do. raisins, mashed. 

3 ounces of tartaric acid. 
1 pint of strong vinegar. 
1 quart of brewers' yeast. 

Mixed and dissolved together ; fill up a keg, put it in a 
warm place, and keep it constantly full with the liquid 
until fermentation is over ; then add 1 gallon of alcohol, 
95 per cent. ; strain, press, and filter, (See No. 3.) 

393. Wine, Port. 

4 gallons of high-flavored port wine. 



WINJS, RASPBERRY. 211 

5f gallons of plain wine. 

f do. plain syrup. (See No. 7.) 

Colored with tincture of alderberries. 

304. Wine, Quince. 

8 gallons of quince juice, made as~follows : 
After wiping off the quinces cut them in slices and make 
a pulp ; press out the juice; heat it near boiling ; dissolve 
10 lbs* of sugar in it ; then skim, strain, and let it cool to 86° 
Fahrenheit ; fill a keg, and put it in a warm place ; add 1 
quart of brewers' yeast ; mix well ; fill up the keg with 
the liquid during fermentation, and when over add 2£ gal- 
lons of good sherry or Madeira wine. (See No. 3.) 

395. Wine, Raisin. 

Take 80 lbs, of Malaga raisins, and macerate with 10 
gallons of boiling- water until cool (see No. 5) ; then rub 
them Hbetween the hands so as not to hurt the stones ; pass 
the pulp through a sieve; press slowly, so as to get 11 
gallons of the liquid with the water used to wash out 
the pulp ; then dissolve in it 6 ounces of powdered 
rock candy, and add the rinds of 4 oranges, 2 lemons, 
and 1 ounce of bruised bitter almonds, with 1 quart of 
brewers' yeast ; fill a 10-gallon keg, and keep it full with 
the liquid during fermentation ; then strain, press, and add 
1 quart of the best French brandy. 

396, Wine, Raspberry. 

Take 10 gallons of fresh raspberry jujce, and add fy lbs. 
of sugar, boiled and clarified with the white of 2 eggs ; 
skim, strain, and when nearly cool add 1 pint of good 
brewers' yeast ; fill a 10-gallon keg, and hang in it a little 



212 BEOIPES FOB TBN GALLONS BACH. 

bag with 1 ounce of ground mace ; fill up with the juice 
until fermentation is over, and add 1£ gallon of good port 
wine. Filter. (See No. 3.) 

397. "Wine, Hose. 

10 gallons of water. 

30 lbs. of sugar. 

H gallon of red rose leaves. 

Boil for 2 minutes ; when lukewarm fill up a keg ; put 
it in a warm place ; add 1 pint of yeast ; fill up constant- 
ly with the liquid till fermentation ceases; dissolve £ 
drachm of otto of roses in 2 ounces of alcohol, 95 per 
cent., and mix it with the above wine ; strain ; color rose 
with the tincture of cochineal Filter. (See Nos. 3 and 
93.) 

398. Wine, St. George. 

5 gallons of dark red claret. 

5 do. piquepouil. 

Mix ; add 1 gill of spirit of raspberries, 1 gill of spirit 
of lemonbalm, and 1 gill of spirit of orris-root. 

399. Wine, Sherry. 

4 gallons of high-flavored sherry wine. 

6 do. plain wine. 

Colored with coloring. (See No. 88.) 



400. Wine, Tokay. 

4 gallons of tokay, best quality. 

6 do. plain wine. 

Sugar and color to suit the taste. 



r^ 



BOTTLE-WAX, BED. 213 



APPENDIX. 

CONTAINING DIFFERENT ARTICLES USUALLY KEPT FOB USE 

IN LIQUOB STORES. 



401. Bottle-wax, Black, 

1 lb. of rosin, white and transparent ; melt it in a tin dish 
over a slow fire ; add about £ an ounce of boiled linseed oil 
(Tarnish), so as when a drop is taken out on a cold stone 
it loses its brittleness ; then add 1 ounce of lamp-black, 
stirred in until all lumps are dissolved. 

402. Bottle-wax, Green. 

1 lb. of rosin, white and transparent ; melt it in a tin 
dish over a slow fire ; add about £ an ounce of boiled lin- 
seed oil (varnish), so as when a drop is taken out on a cold 
stone it loses its brittle quality ; then mix in 4 ounces of 
chrome green, stirred until the lumps are dissolved. 

403. Bottle-wax, Yellow. 

1 lb. of rosin, white and transparent ; melt it in a tin 
dish over a slow fire ; add about \ an ounce of boiled lin- 
seed oil or varnish, so as when a drop is taken out on a 
cold stone it loses its brittle character; then mix in 4 
ounces of chrome yellow, finely powdered ; stir until all 
lumps are dissolved. 

404. Bottle-wax, Bed. 
1 lb. of rosin, white and transparent; melt it in a tin 



214 APPENDIX. 

dish over a slow fire ; add about £ an ounce of boiled lin- 
seed oil or varnish, so as when a drop is taken ont on a 
cold stone it lpses its brittleness ; then mix in 1 ounce of 
cinnabar or vermilion, mixed with 3 ounces of prepared 
chalk ; stir until all lumps are dissolved. 



405. Bottle-wax, White. 

1 lb. of rosin, white and transparent ; melt it in a tin 
dish over a slow fire ; add about £ an ounce of boiled lin- 
seed oil or varnish, so as when a drop is taken out on a 
cold stone it loses its brittleness ; then mix in 4 ounces of 
zinc white ; stir until all lumps are dissolved. 



406. Brandy Apricots. 

Take some nice apricots before becoming perfectly ripe, 
rub them slightly with a linen cloth, and prick them with 
a pin to the stone in different places ; then lay them in very 
cold wate/, and at the same time take equal parts of water 
and plain syru{>, so as to cover the apricots ; boil the syrup 
in a copper boiler, and when boiling throw all the apricots 
at once in the syrup, and keep them down with the skim- 
mer ; when they begin to get soft under pressure of the fin- 
ger, take them gently out, lay them in a sieve to drip off 
the syrup ; then arrange the fruit in an earthen dish, clarify 
the syrup with the white of an egg (see No. V), boil it to 
its regular thickness, and throw it boiling hot on the apri- 
cots so as to cover them ; let them stand for 24 hours, then 
take them out of the syrup, and put them in glass jars, with- 
out squeezing them. The balance of syrup is clarified 
again, and mixed with 3 parts white 4th-proof brandy; fill 
up the jars with syrup, and cork and seal them. 



BRANDY CHEBRIES. 215 

407. Brandy, Angelica. 

Take thick, fresh angelica stems ; cut and free the stems 
of the leaves ; wipe them clean with a linen cloth ; make 
pieces of 1 to 1£ inches in length, and put them in fresh 
water to be washed ; Ithen put them in boiling water ; boil 
np for several times ; let the fire go out ; cover the boiler ; 
macerate for 1 hour; take them out with the skimmer, 
and put them in cold water ; take them out again ; press 
them gently between the linen cloth, so as to get all the 
water out ; then boil them thoroughly in plain syrup, and 
lay them on a sieve to. drip off the syrup for 24 hours; 
then again boil the syrup to its former thickness, clarify it, 
and fcK with 2 pa^white 4th.pro,f brandy -W up'the 
jars, and cork and seal them. 

408. Brandy Cedrats. 

Take cedrats with very thick rinds ; cut off, with a very 
sharp knife, the outside part of them, without touching 
the white ; keep the rinds for the use of cordials, <fcc. ; 
split the white rind in 4 parts, without touching the fruit ; 
take the rinds off; put them for a little while in alum 
water (this is done to retain the natural color of the fruit) ; 
then boil in plain syrup by a slow fire, and when soft 
enough take them out with a skimmer ; put them in an 
earthen dish ; cover them with fresh clarified syrup ; after 
24 hours take them out of the dish, and put them in jars ; 
mix 2 parts of white 4th-proof brandy (macerated before 
with some rinds) ; add 1 part of the syrup ; fill up the jars, 
cork and seal. 

409. Brandy Cherries. 

6 lbs. of red sour cherries with short stems ; take off the 
last ; cover them with 1 gallon of 4th-proof white brandy ; 



216 APPENDIX. 

macerate them for 2 weeks (see No. 5) ; decant the liquor ; 
then add 4 lbs. of sugar, moistened and boiled with 1 pint 
of water ; skim ; this done, make a tincture of 1 drachm of 
ground cloves, 4 drachms of ground coriander, 4 drachms 
of star anise, 2 drachms of ground cinnamon, and 36 grains 
of mace, with 1 quart of 4th-proof white brandy mixed 
with the above; filter; cover the cherries in the jars; 
cork and seal. 

410. Brandy Grapes. 

Take some Muscat grapes; pick out the soundest and 
largest fruit; wash and put them in cold water; prick 
them 2 or 3 times with a pin, and place them in a sieve to 
drip off the water ; wipe dry with a linen cloth, and ar- 
range them in jars ; cover them with the juice of the 
smaller fruit, mixed with 2 parts of white 4th-proof brandy, 
sweetened with plain syrup to taste, and filter ; cork and 
seal the jars. 

411. Brandy Melons. 

Get some musk or other melons; cut them in slices; 
take the rind and the inside parts off; put them in water 
containing a little lemon juice,, and boil them up for 2 or 
3 times; take them off the fire; let them stand covered 
for 1 hour ; then pour them in other cold water contain- 
ing lemon juice, and let them cool ; empty them on a sieve 
to drip off the water ; then boil them gently in p]ain 
syrup (see No. 7); when soft take them off with the skim- 
mer, and place them in an earthen dish ; cover them with 
the fresh boiling clarified syrup, after 24 hours' standing ; 
then drip off the syrup and arrange them in jars ; clarify 
the syrup again ; when necessary, mix with it 4th-proof 
white brandy, of .2 parts of its own volume; fill the jars 
up to cover the melons j cork and seal. 



BRANDY PEACHES. 217 

412. Brandy Mirabelles. (Plums.) 

Get 6 lbs. of mirabelles ; rub them, off with a linen cloth ; 
prick them on the place of the stem, and opposite ; cover 
them with 1 gallon of 4th-proof white brandy ; macerate 
them for 2 weeks (see No. 1) ; decant the liquor ; then 
add 4 lbs. of sugar moistened and boiled with 1 pint of 
water, and skim ; this done, make a tincture of 1 drachm 
of ground cloves, 4 drachms of ground coriander-seed, 4 
drachms of ground star anise-seed, 2 drachms of ground 
cinnamon, and 36 grains of ground mace, with 1 quart of 
4th-proof white brandy, mixed with the above; filter; 
cover the mirabelles in jars, and cork and seal them. 



413. Brandy Oranges. 

Get, if possible, Havana oranges ; cut off the yellow skin, 
and put it aside ; peel off the white, and throw it away ; 
prick the fruit with a pin, and then lay them in cold water ; 
pour them at once in boiling water ; boil up twice (about 

1 minute) ; take off the fire ; let them stand covered for 1 
hour ; put them in cold water again, and after the water is 
Gripped off, place them in a jar ; then boil plain syrup and 
cover the oranges, and let them stand for 24 hours ; drip 
off the syrup, and boil it to its regular consistence; repeat 
it twice more ; after the third repetition drip off the syrup ; 
clarify it with the white of eggs (see No. 7) ; mix it with 

2 parts white 4th-proof brandy; filter, and cover the 
oranges with it in jars ; cork and seal. 

414. Brandy Peaches. 

Take some nice peaches a little before being perfectly 
ripe ; rub them off slightly with a linen cloth ; prick them 
with a pin to the stones in different places, and put thqm 

10 



918 APPENDIX. 

in cold water ; at the same time take equal parts of water 
and plain syrup (see No. 7) in quantity sufficient to cover 
the peaches in a copper boiler ; when the syrup boils throw 
in the peaches ; keep them down with the skimmer, until 
soft ; take them out, lay them on a sieve to drip off the 
syrup; next clarify the syrup with the white of eggs; boil 
it to the proper thickness, and then arrange the peaches in 
an earthen dish, and throw it boiling hot over them, so as 
to cover them ; Jet them stand - for 24 hours ; fill them in 
jars, without squeezing ; then again clarify the balance of 
the syrup, and mix it with 3 parts of 4th-proof white 
brandy ; fill up the jars ; cork and seal them. 

415, Brandy Pears, 

Take small, highly-perfumed pears, skin them, taking 
care not to damage the stems ; cut off the ends of the 
stems and lay the fruit in iron-free alum . water (by this 
means you retain the natural color of the fruit) ; let them 
remain in for £ an hour ; take them out, and put them in 
boiling water; as soon as they get soft take them out, 
and lay them in cold water which contains the juice of a 
few lemons ; when the water becomes warm it must be 
changed with cold ; when perfectly cold arrange them in 
jars, without breaking the stems ; take, in the beginning 
of the operation, 1 part of boiling hot syrup, and throw it 
over the skins ; let it cool ; then add 2 parts of 4th-proof 
white brandy ; mix it with the syrup ; filter, and fill the 
jars up; cork and seal. 

416. Brandy Prunes, or Plums, 
Are made precisely the same way as the peach. 

417. Brandy Quinces, 
flub the quinces with a linen cloth, and take off the 



j 



► 



, 



MUBTAKD, FRENCH. 21$ 

skin very delicately, and lay them in cold water; cut 
them in 4 parts ; take out the hearts ; then lay them in 
iron-free alum water for a few minutes (by this means you 
retain the natural color of the fruit), and throw them in 
boiling syrup until they begin to get soft ; take them out 
with the skimmer; arrange them in an earthen dish; clarify 
the syrup ; throw it boiling hot on the fruit to cover ; after 
24 hours' standing drip off the syrup ; clarify it, and add 
2 parts of 4th-proof white brandy, in which were macer- 
ated the skins o£ the fruit ; filter, and fill up the jars pre- 
viously arranged with the quinces; cork and seal. 

418. Brimstone Paper, for smoking Kegs, to pre- 
vent Wine getting sour. 

1 lb. of brimstone melted in an iron pan. 

40 to 50 strong paper strips, of J an inch in breadth and 
9 inches long, are drawn through the melted brimstone and 
laid aside ; when all done, repeat it a second and third time 
to get the thickness of good-sized pasteboard ; some take 
ground coriander-seed, anise-seed, and fennel-seed, equal 
parts mixed together, which they strew, after the last dip- 
ping, on the brimstone paper strips while hot ; they are 
packed in bundles of a J of a lb., with strings on both 
ends, and brought into market. 

£7se.— Take for a 60-gallon cask 1 strip ; light it with a 
match ; bring it to the bunghole ; put the bung loosely in ; 
let it burn as long as it can ; let the cask stand untouched 
for 1 hour ; then take it out, and put in the white wine ; 
red wine would lose its color. 

419, Mustard, French, 

1£ lb. of ground black mustard-seed. 
1^ da do. yellow, do. do. 



\ 
i 
i 

t 

■% 



220 APPENDIX. 

3 quarts of good strong boiling hot cider vinegar. 
Mixed thoroughly together; macerate 12 hours; add 1£ 

ounce of ground allspice, £ an ounce of ground ginger, 3 
ounces of sea-salt, 1£ ounce of ground cinnamon, £ an 
ounce of ground cloves ; mix it well with the above ; add 
as much more vinegar as to get the required consistence. 

420. Wax Putty, for Leaky Casks, Bungs, Corks, 

2 lbs. of spirits of turpentine. 

4 do. tallow. 

8 do. yellow wax. 

12 do. solid turpentine. 

The wax and solid turpentine are melted together on a 
slow fire ; then add the tallow ; when melted take it far 
off from the fire ; then stir in the spirit of turpentine, and 
let it cool. 

421. General Directions for Syrups. 

The best syrups can only be made with the finest quali- 
ties of sugar. Syrup is the juice of fruit, flowers, vegeta- 
bles, or whatever you desire to preserve, mixed with 
liquid sugar. In boiling to the degrees, it is from the 
"small thread" (see No. 10) to the "large pearl" (see 
No. 13) that syrup is produced. The essences or virtues 
of most fruits, <fcc., suitable for syrup-making may be 
extracted by simple infusion. The sugar should be dis- 
solved in this decoction or infusion, and both placed in a 
glass or earthenware vessel ; close this vessel down, and 
place it in a pan on the fire surrounded with water. In 
some cases the syrup should not be bottled till quite cold. 
When ready, cork it securely, and stand it in a cool dry 
place. Care should be taken to boil the syrup to the pre- 



BE0TPE8 FOB SMALL QUANTITIES. 221 

cise point. If not sufficiently boiled, after a time it is apt 
to become mouldy ; and if boiled too much, it will grain a 
little, and thus become candied. Saucepans made of tin, 
or tinned on the inside, should not be used when making 
syrups from red fruits, as these act on the tin, and turn the 
color to a dead .blue. (See Nos, 6 and 7.) 

422. Raspberry Syrup, 

2 pints of filtered raspberry juice. 

4j- lbs. of sugar. 

Select the fruit, either white or red. Having picked 
them over, mash them in a pan, which put in a warm 
place until fermentation has commenced. Let it stand for 
about three days. All mucilaginous fruits require this, or 
else they would jelly when bottled. Now filter the juice 
through a close flannel bag, or blotting-paper, and add sugar 
in the proportion mentioned above ; this had better be pow- 
dered. Place the syrup on the fire, and as it heats skim 
it carefully, but don't let it boil; or you may mix in a glass 
vessel or earthenware jar, and place in a pan of water on 
the fire. This is a very clean way, and prevents the sides 
crusting and burning. When dissolved to the "little 
pearl" (see No. 12) take it off; strain through a cloth; bot- 
tle when cold ; cover with tissue-paper dipped in brandy, 
and tie down with a bladder. 

423. Currant Syrup. 

2 pints of currant juice. 

4 J lbs. of sugar. 

Take as many currants (which can be mixed, white and 
red) as you think sufficient (about 6 lbs.), and pick them 
over. Now mash and ferment, as in the instructions for 
making raspberry syrup (see 'No. 422). This done, add 



222 .APPENDIX. 

some raspberries, and flavor as 70a please. Sore* wax a 
pound of raspberries and a pound of cherries (properly 
stoned before mashing) ; then mix, mash, and ferment all 
together. The quantity of raspberries to be introduced, 
however, is entirely a matter of taste. Whilst the syrup 
is fermenting, it is a good plan to cover the pan with a 
coarse cloth, or any thing that will admit the air (which is 
essential to fermentation), but keep out the dust. 

• 

424. Orgeat (or Almond) Syrup, 

2 lbs. of sweet almonds. 

3£ ounces of bitter almonds. 

3 pints of fresh water. 
6 or 6| lbs. of sugar. 

Take your almonds (sweet and bitter) and drop them 
into boiling water. This blanches them, and they are 
easily skinned. Having peeled them, drop them into 
cold water, in which wash them ; when ready put them 
into a clean mortar (one of marble is better than bronze), 
and mash them ; next, squeeze in the juice of two lemons, 
or add a little acid, and, as yon pound the almonds, pour 
part of a pint of clean water into the mortar ; mash thor- 
oughly, until the mixture looks like thick milk, and no 
pieces of almonds are left ; then add another pint of the 
spring water. Now squeeze the white mash through a 
hair-cloth, or other good strainer : a common plan is to 
have a large strainer held by two persons ; as they twist 
the milk may be caught in a clean basin ; whatever of the 
almonds is left in the cloth put it back into the mortar, and, 
mash it over again, adding a little of the spring water ; 
then strain it, and mix with the former almond milk; this 
done mix it with your sugar (about 6 lbs.) which mast 
first, however, be clarified and boiled to a "crack 55 (see 



fEEOTPES FOB SMALL QUANTITIES. 223 

No. U); whilst adding the almond milk let the pan of 
hot sugar be off the fire ; when mixed give another boil 
up; then remove the pan from the fire, and stir the syrup 
until cold;* pour in a small portion of the tincture of 
orange flowers, or the least drop of the essence of neroly, 
and pass the mixture again through a cloth; give the 
bottles an occasional shake for a few days afterward; it 
will keep the syrup from parting, 

425. Morello Cherry Syrup. 

2 lbs. of Morello cherries, 

4 lbs. of sugar. 

See that the cherries are ripe, and, having stoned them, 
mash them in a colander or sieve, pressing out the juice 
into a pan or basin ; let the juice stand for a day or two, 
then strain through a flannel bag until very clear ; boil 
your clarified sugar to a " crack" (see No. 17), and pour 
the juice in, in the proportion of one pint of juice to 2 
lbs. of sugar ; stir it well on the fire with a skimmer, and 
give it one or two boils ; if any scum rises take it off; let 
it thoroughly cool ; then bottle ofi^ or put them in deep 
jars, and tie down with bladders. 

426. Mulberry Syrup. 

2 pints of mulberry juice. 

2f lbs. of sugar. 

Mulberries do not require so much sugar as raspberries 
(see No. 422). Mash the mulberries, and proceed as with 
cherry syrup (see No. 425). See that the mulberries are 
uniformly ripe. 

* This is done to keep it from separating and splitting up after being 
bottled. 



224 APPENDIX. 



427. Strawberry Syrup. 

May be made the same way as raspberry syrup (see No. 
422). Select large fruit. 



428. Barberry Syrup. 

The method of making this is precisely the same as that 
for making Morello cherry syrup (see No. 425). 



* 

429. Capillaire (or Maidenhair) Syrup. 

4 oz. of capillaira 

4 J- lbs. of sugar. 

The best capillaire is found in America, and grows near 
ponds or running streams. The leaves are green, and grow 
double, the stalk long, and of the color of ripe plums. Be 
careful to obtain the genuine sort, whether foreign or na- 
tive, whichever kind you require. Cut the capillaire into 
little pieces ; then infuse them in boiling water, covering 
the pan over ; add the sugar, and clarify with the whites 
of 4 eggs ; if you are mixing in the above proportion boil 
to a " pearl" (see No. 13) ; then pour off through a strain- 
er ; when cool, add some orange-flower water ; then bottle 
close. Ordinary syrup, with tincture of orange-flower in 
it, is often sold for the genuine article. 



430. Lemon Syrup. 

2 lbs. of sugar (or 2 pints of syrup). 
1 pint of lemon juice. 

Let the juioe settle ; clear off the thin skin, which forms 
on the top ; then strain through a fine sieve or cloth ; boil 



KECTPES FOB SHALL QUAHTmEB. 225 

tho syrup to the " little crack" (see No. 17) ; then pour in 
the lemon juice ; place the pan on the fire, and boil to the 
"pearl" (see No. 13) ; skim as with raspberry (see No. 
422), or mulberry syrup (see No. 426) ; bottle off when 
quite cool. 

431. Orange Syrup, 

Made the same way as lemon syrup (see No. 430). 

432. Ginger Syrup. 

2 oz. of ginger. 
H pint of water. 
2 lbs. of sugar. 

Boil together in a pan to the " small thread" (see No. 
10), and strain through a hair sieve. 

433. Pineapple Syrup. 

Take a pineapple, cut the outside peel of£ and pound it 
in a mortar ; then strain it through a cloth ; to 1 J pint of 
juibe add 2 lbs. of sugar, and boil it to the " small thread" 
(see No. 10). 

434. Violet Syrup. 

1 lb. of violet flowers. 

1 quart of water. 

8£ lbs. of sugar. 

Remove the stalks, <fca, and pour the water on the flow- 
ers hot ; cover over, and let it remain a few hours in a 
warm place ; then pass through a cloth ; add the sugar, 
and boil to the " small thread" (see No. 10) ; the violet 
syrup sold in stores is often adulterated. 
10* 



S26 APPENDIX. 

435, Grape Syrup. 

1£ pint of water. 

i do. sherry. 

I lb. of elder flowers. 

3 lbs. of sugar. * 

Made the same way as violet syrup (see No. 434). 



436. Baspberry Vinegar Syrup. 

3^ lbs. of sugar. 

1 pint of raspberry juice. 

2 pints of vinegar. 

As in making raspberry syrup (see No. 422) white or 
red fruit may be used. White raspberries, however, re- 
quire the best loaf sugar and white wine vinegar, so as not 
to discolor the syrup. Clean the raspberries ; mash them 
in a pan, and put in a warm place, for a day or two, until 
they ferment ; strain them, and pour in the vinegar ; strain 
again; add the sugar, and boil to the "pearl" (see No. 13). 
Another plan is to take whole raspberries (say 2 lbs., 1£ pint 
of vinegar, and 2 lbs. of sugar), and put them in the vine- 
gar, and stand the jar, well-covered, in a shady place for 
10 days. At the expiration of this time filter the mixture ; 
add the sugar, and place the jar in a pan of hot water, and 
boil gently. This mode preserves the finest qualities of 
the fruit, which are not partially lost by boiling, as in the 
previous method. 

» 

437. Coffee Syrup. 

1 pint of cofiee. 

2 pints of syrup. 

Make a strong decoction of Mocha coffee, very clear, to 



EECIPES FOB SMALL QUANTITIES. 2SMF 

the amount of a pint ; take 2 pints of syrup ; boil it to a 
" ball" (see No. 16), and add the coffee ; put it again on 
the fire ; boil it to a " pearl" (see No. 13), tend strain it 
through a cloth; bottle it when cold 

, • 438. Wormwood Syrup, 

1 ounce of wormwood. 

1 lb. of sugar. 

Make nearly a pint of the infusion of wormwood ; add 
to it 1 lb. of loaf sugar ; clarify it (see Nos. 6 and 7), and 
boil to a " pearl" (see No. 18) ; when cold, bottle it. 

439. Marsh-Mallow Syrup. 

Take 2 ounces of marsh-mallow roots ; cut them into 
small pieces ; bruise them in a mortar, and boil th$ mal- 
lows in 1£ pint of water, till reduced to a pint ; then clear 
it, and add 1 lb. of sugar, finishing it in the same way as 
capillaire (see No. 429). 

440. Syrup of Pinks. 

£ lb. of pinks. 

1 lb. of sugar. 

Pick off all the green parts from half a pound of pinks ; 
put the flowers in a mortar, and pound them with a pint 
of boiling water ; strain the decoction through a cloth ; 
clarify 1 lb. of loaf sugar (see No. 6) ; boil it to a "ball" 
(see No. 16), and add it to the decoction; put it again on 
the fire, and boil it to a " pearl" (see No. 13). This syrup 
may also be made without pounding the flowers, only boil- 
ing them with the sugar ; when done, skim it, and strain 
it through a cloth. The dark-red velvety single-pink is 
the best for syrup. 



228 APPENDIX. 



441 . Ratafias. 



Every liqueur made by infusions is called ratafia; that 
is, when the spirit is made to imbibe thoroughly the aro- 
matic flavor and color of the fruit steeped in it ; when this 
has taken place the liquor is drawn off, and sugar added to 
it ; it is then filtered and bottled. 

442. Ratafia of Cherries. 

Wild cherries, 10 lbs. ; Moreflo cherries, 1 lbs. ; cinna- 
mon, 2 drachms ; mace, 2 drachms ; brandy, 8 pints ; straw- 
berries, 2 lbs. ; raspberries, 2 lbs. ; corianders, 4 ounces, and 
4 ounces of sugar to every pint of juice. Crush the fruit ; 
strain the juice through a sieve, and pound the stones, 
corianders, cinnamon, and mace, separately, and infuse the 
whole «in a jar. To every pint of juice add 4 ounces of 
sugar ; let it steep for a month ; filter it, and bottle for 

443. Another Ratafia of Cherries. 

Juice of Morello cherries, 15 pints ; peach leaves, 1 lb. ; 
brandy, 14 pints; cinnamon, 3 drachms; cloves, 1 drachm; 
sugar, 8 lbs. Crush and strain through a sieve the pulp of 
your cherries ; pound the stones ; put them altogether in 
a pan on the fire, and give them one boil ; when cold 
measure the juice; and when you have 15 pints add your 
peach leaves, cinnamon, and cloves, which must have beeu 
previously bruised in a mortar, the sugar and brandy being 
added ; put the whole into a jar ; leave it for a month ; 
draw it oif, and bottle it. 

444. Ratafia from four Fruits. 
Morello cherries, 8 lbs. ; wild cherries, lbs. ; raspber- 



EECIPES FOB SMALL QUANTITIES. 229 

ries, 4 lbs. ; red currants, 8 lbs. ; black currants, 4 lbs. ; 
mace, 1 drachm ; cloves, 1 drachm, and 4 ounces of sugar 
to every pint of juice. Proceed in the same manner as for 
cherries. 

445. Ratafia of Black Currants. 

Black currants, 4 lbs. ; black currant leaves, 1 lb. ; Mo- 
rello cherries, 2 lbs. ; cloves, 1 drachm ; brandy, 10 pints ; 
sugar, 10 lbs. Steep them as above. 

446. Badiane. 

Brandy, 3 pints ; water, 3 pints ; bitter almonds, 1 lb. ; 
sugar, 1 lb. ; 1 lemon peel, rasped y six cloves ; cinnamon, 
1 ounce. Break up the whole ; put it into a jar with the 
lemon peel, the sugar being melted in 3 pints of water ; 
infuse for a month ; strain it through a flannel bag, and 
then filter the liquor and bottle it. 

447. Ratafia of Orange. 

6 China oranges, 2 lbs. of sugar, 4 pints of brandy, and 
1 pint of water ;' peel 6 fine oranges ; infuse the rind in the 
brandy for 15 days ; melt your sugar in the cold water, 
and strain and filter it as above. 

448. Ratafia of Raspberries. 

Raspberries, 10 lbs.; sugar, 4, lbs.; brandy, 10 pints; 
cinnamon, 2 drachms ; cloves, 1 drachm ; infuse the arti- 
cles for 15 days; stir the mixture every day; strain 
through a bag and filter it. 

449. Ratafia of Currants. 
Currants, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.; cin- 



93Q APPENDIX. 

namon, 3 drachma; doves, 2 drachms, and proceed aa for 
raspberries. 

450. Ratafia of Mulberries. 

Mulberries, 10 lbs.; brandy, 10 pints; sugar, 4 lbs.; 
mace, 2 drachms. Proceed as before. 



451. Ratafia of Orange-flowers. 

Brandy, 3 pints ; water, 2 pints ; orange-flowers, 1 lb. ; 
and sugar, 1 lb. Put the whole in a jar well stopped ; 
place it in a bath, almost boiling hot, for a day ; the next 
day filter and bottle it 

452. Vespitro. 

Brandy, 2 pints ; anise-seed, 1 ounce ; 2 lemons ; sugar, 
1 lb. ; corianders, 2 ounces ; fennel, 1 ounce ; angelica, 2 
drachms. Break up these ingredients, and put them in a 
jar with 2 pints of brandy ; peel the 2 lemons, which you 
must add to the mixture, and squeeze in the juice ; break 
the sugar; dissolve it in water, and put it into the jar; let 
it stand for a fortnight ; then strain it through a flannel 
bag ; filter and bottle it 

453. Yellow Escubac. 

1 ounce of saffron ; 1 ounce of Damascus raisins ; 1 
ounce of cinnamon; 3 lbs. of sugar : 1 ounce of liquorice ; 
1 ounce of corianders; 3 pints of brandy; 2 pints of 
water. Pound these ingredients, and dissolve the sugar 
in 2 pints of water; put the whole in a jar to infuse for 
a month, taking care to stir it up every second day, or the 
third at farthest 



RECIPES FOfi SHALL QUANTITIES. 381 

454. Ratafia of Green Walnut Shells. 

■ 

2Q0 walnuts, 10 pints of brandy, 4 lbs. of sugar, 1 
drachm of nutmeg, 1 drachm of cloves. Choose 200 wal- 
nuts so young that a pin may easily go through them ; 
pound them in a mortar, and infuse them in the brandy, 
with the nutmeg and cloves, for a month ; after that time 
strain the mixture through a flannel bag, niter, and bot- 
tle it. 

455. Angelica Ratafia. 

4 ounces of angelica-seed, 2 ounces of the roots of angel- 
ica, 10 pints of brandy, 1 drachm of cloves, 1 drachm of 
cinnamon, 4 pounds of sugar. Pound the ingredients 
coarsely ; dissolve the sugar in water, and add it to the 
mixture; infuse it in the brandy for a month; strain it 
through a bag and filter it. 

456. Ratafia of Bed Pinks. 

3 lbs. of pinks, 10 pints of brandy, 4 lbs. of sugar, 1 
drachm of cloves, 1 drachm of cinnamon. Pick off the 
green from your pinks, pound the leaves, and infuse them 
for a month in the brandy, with the cloves and cinnamon ; 
after this draw off the liquor and filter it. 

457. Balm of Molucca. 

1 drachm of mace, shreded* 

1 ounce of cloves, bruised. 

1 gallon of clean spirit (22 under proof). 

Macerate for a week in a well-corked demijohn or jar, 
frequently shaking ^see No. 5); color with coloring (see 
No. 88), and add 4£ lbs. of lump sugar dissolved in \ a 
gallon of pure soft water. 



232 APPENDIX. 

458. Tears of the Widow of Malabar. 

Same as Balm of Molucca, but employing 1 drachm of 
mace (shreded), £ an ounce of cloves (bruised), and a tea- 
spoonful of the essence of vanilla for flavoring. Some add 
J of a pint of orange-flower water. It is slightly colored 
with coloring. (See No. 88.) 

459. Sighs of Love. 

6 lbs. of sugar, said pure soft water sufficient to produce 
a gallon of syrup (see Nos. 7 and 421), to which add 1 pint 
of rose water and 7 pints of proof spirit ; color pale pink 
(see No. 93). A drop or two (not more) of the essence of 
ambergris or vanilla improves it. This is a pleasant cor- 
dial. 

460. Delight of the Mandarins. 

1 gallon of spirit (22 under proof). 
£ do. pure soft water. 

4£ lbs. of white sugar (crushed small). 

£ ounce of anisum Chinse, bruised. 

£ do. ambrette or musk seed, bruised. 

J do. safflower; 

Macerate in a carboy or stone jar capable of holding 
double the quantity (see No. 5), and agitate well every 
day for 2 weeks. 

461. Elephant's Milk. 

2 ounces of gum benzoin. 

1 pint of rectified spirits of wine. 

Dissolve and add 2£ pints of boiling water; agitate for 
6 minutes in a strong corked bottle, and when cold strain 
and add 1£ lb. of lump sugar. 



■J" 1 m* 



RECIPES FOB filCAIX QUANTITIES. 233 

462. Vanilla Milk. 

12 drops of essence of vanilla. 

1 ounce of lamp sugar. 

Pulverize and add gradually 1 pint of new milk. 

463. Yankee Punch. 

Macerate 3 ounces of sliced pineapple, 6 grains of vanilla, 
1 grain of ambergris (rubbed with a little sugar) in 1 pint 
of the strongest pale brandy for a few hours, being careful 
to shake it frequently during that time (see No. 5) ; then 
strain through a jelly bag, squeezing the bag so as to get 
all the liquid, and add of lemon juice 1 pint, 1 bottle of 
lemon syrup, 1 bottle of claret or port wine, and £ lb. of 
sugar dissolved in 1} pint of boiling water. 



CONTENTS 

OF THE 

SECOND PART OP THE BAR-KEEPER'S GUIDE, 

CALLED 

% Ipral fat % -pmtfaxtarc of %. tpnrs, % graps, tic. 



TM»TdbU.cf 



rtfm to fh* Rtoebxr of kagb Baom, asd not to fh* 
number of ih6 pogu. 



neap's 

Absinthe Cream 119 

" Extracfcof ,. 301 

tt Hippocras 248 

44 Oilof .214 

44 Water 146 

Acqua del Paradiso 21 

44 Divina M ... 22 

44 Persicana.., 28 

44 Bomana. « . 24 

Ale, Table 26 

41 White 26 

Alkermes de Florence..... 27 

Almond Syrup „ 424 

Ambergris Cologne Water.... 161 

Amour Sans Fin... ................. 28 

Angelica Brandy 29 

44 « ..... . 40 

44 " 407 

44 Cream 120 

44 Hippocras 241 

44 Oiiof 217 

44 Batafiaof. 800 

« u a >#i# 455 

Anise-seed Brandy 80 

44 « „ 50 

44 Cordial 81 

44 Cream 121 

44 00 of... 218 

44 Batafiaof. 801 

44 Water....* 147 

44 " (Compound)....... 148 

Anisette de Bordeaux.... 82 

44 d'Holland ..." 88 

44 de Martinique 84 

u Fausse..*..,...*. 85 



XBOTEI 

Apparatus, Description of, Liqueur 

and Syrup Manuiacturing .... 1 

Apricots, Brandy ,. 406 

44 Batafiaof .. 299 

Apricot Water..* 145 

Aromatic Bitters 40 

" Water 157 

Arrack 86 

44 Punch, Syrup of 843 

Badiane. 446 

Bags, How to make Filtering... 8 

Balm of Molucca 457 

"Ball," How to boil Sugar to the.... 16 

Balsam of Man 87 

Barbadoes Cream ..., 122 

Barberry Syrup 428 

Beaume Humain. 87 

Beer„Hop 218 

" Ginger , 212 

44 Instantaneous. 251 

44 Spruce 889 

44 Spring.. 888 

Bergamot, Oil of 219 

44 Water 158 

Beverage, Stomachic 840 

Birch Wine 871 

Bishop 88 

44 Extractof 89 

Bitters, Aromatic. • 40 

44 Danziger Drops 41 

44 Essence of 48 

44 English % , 42 

Hamburg...., 44 

Orange 45 



u 



236 



CONTENTS. 



BXOXPS 

Bitters, Spanish 46 

u Stomachic 47 

44 B to ugh ton 48 

Blackberry Brandy 51 

Blackberry Syrup 848 

Wine 86T 

Blackberries, Ratafia of 811 

Black Bottle-wax 401 

" Currants, Batafla of 445 

«* « *» «* ..808 

44 « Wfne 868 

* Blow," How to boil Sugar to the. . . 14 

Bine Coloring 89 

Bottle- wax, Black 401 

" Green 402 

44 Yellow 408 

44 Bed 404 

44 White 405 

Brandy, Apricots 406 

44 Angelica 407 

44 " 49 

** « 29 

44 Anise-seed 50 

44 « 80 

44 Blackberry . 51 

44 British. 52 

44 Calamus 53 

44 Carminative; 54 

44 Caraway 55 

44 Cedrats 408 

44 Cherries 409 

44 Cherry 56 

44 Cinnamon 57 

44 Cloves 58 

44 Domestic 59 

44 French 60 

44 Ginger 61 

44 Grapes 410 

M Grnnewald 62 

44 Imperial Peach 68 

44 Juniper 64 

44 Melons. 411 

44 Mint 65 

44 Mirabelles. 412 

44 Nordhaas Corn 235 

44 Oranges 418 

44 Orange 66 

41 Peaches 414 

44 Pears 415 

44 Prunes 416 

44 Peach 67 

41 Peppermint... 68 



Brandy, Quinces 417 

44 Raspberry 69 

44 Spice 70 

44 Stomachic Green 71 

u " White 72 

44 Strawberry 78 

44 Wormwood J4 

Brimstone Paper 418 

British Brandy 52 

Bright Pearl CordiaL 97 

Brown Coloring for Brandy, Ac 83 

Brown Sugar or Syrup, How to 

Clarify 8 

Bordeaux Wine, (Bed). 869 

44 * (White) 870 

Calabre a Ohaud 75 

44 Froid 76 

Calamus Brandy 58 

CaneHn de Corfou 77 

Canelle 78 

Caraway Brandy 55 

44 CordiaL 98 

44 Water 155 

44 CarameV How to boil Sugar to the 18 

Carminative Brandy 54 

Capillaire Syrup. 429 

Cedrat 79 

44 Cream 124 

44 Hippocras 24$ 

44 Water 156 

Cedrats, Brandy 408 

Celery, Oil of 221 

44 Water 157 

Champagne Cidor 88 

44 Wine 872 

Champd'Asile 80 

Cherry Brandy 56 

Cherry Cordial 99 

Cherry, Morello, Syrup 425 

44 Syrup 847 

44 Water 158 

44 Wine 874 

Cherries, Brandy 409 

44 Batafla of 442 

44 44 " (another) 448 

Chocolate Cream * 125 

Christine 81 

Christophelet 82 

Cider, Champagne 88 

44 Strong 84 

44 Sweet 85 



CONTENTS. 



237 



BXCTPE 

Cinnamon Brandy 67 

tt Cordial 100 

44 Cream 126 

tt Oilof 220 

44 Spirit of 262 

44 Syrup 846 

w Water .'. 164 

Citron 86 

Citronelle 87 

Clarification of Brown Sugar 8 

44 tt Loaf 44 7 

" " Syrup 6 

Clove Brandy 68 

44 Cordial 101 

44 Oil of 226 

u Water 170 

Cocoa Cream 128 

Coffee w 182 

44 Bataflaof 802 

44 Spiritof 262 

44 Syrup 437 

Cognac Brandy 60 

Cologne Water 160 

44 (Ambergris) 161 

44 " (Musk) 162 

Coloring, Sugar 88 

Blue 89 

Green 90 

Purple. 92 

u Bed 98 

44 Violet 94 

tt Yellow 91 

Coquette, Flatteuse 96 

Cordial 96 

44 Anise-seed 81 

44 Bright PearL 97 

44 Caraway 98 

44 Cherry 99 

44 Cinnamon, 100 

44 Cloves 101 

44 Ginger 10* 

44 Greengage 108 

44 Lemon 104 

44 Maccaroon 106 

44 Mint 1061 

44 Noyaux ; .. 107 

44 Orange *... 108 

44 Peach 109 

tt Poppermint 110 

44 Persicot Ill 

44 Quince 112 

44 Bailroad 118 



u 



u 



BECIVB 

Cordial, Bospberry. 114 

44 Bed Water.. 115 

44 Eoses >. 116 

44 Celery 117 

44 Smallago 113 

Cordial Water 163 

44 Crack," How to Boil to tho 17 

Cream of Five Fruits 127 

44 " Eoses 136 

Creams of various Flavors. ...... 119-140 

Cr6me, (V Absinthe 119 

44 d'Angelique 120 

44 d'Anls 121 

44 de Barbadoes 122 

44 " Cacao 128 

44 « Cedrat....'. 124 

44 44 Chocolat 125 

44 " Cinnamon 126 

44 tt Cinq Fruits 127 

44 44 Dattes 128 

44 Imperiale 129 

44 de Martinique 180 

44 44 Menthe 131 

44 "Mocha.. 182 

. tt w Nymphe 188 

44 d'Orange 184 

44 dePortugal 185 

44 tt Eoses. 186 

44 Eoyale. 187 

44 de Truffles 188 

44 « Vauille 189 

44 Virginal 140 

Cuckold's Comfort 141 

Culotte du Pape 142 

Curacao d'Hollande 148 

Currants, Batafia of 445 

" « 810 

44 tt 449 

44 *» Black 808 

Currant Sherbet 327 

44 Shrub 888 

44 Spiritof 268 

44 Syrup 848 

« •* 428 

44 Water 171 

44 Wine,Black 868 

44 " Bed 876 

Damson Wine 877 

Banziger Drops 144 

44 44 Bitter. 41 

Date Cream 128 



oo: 



Degrees for Boiling Sugar 9 

Delight of the Mandarin* 460 

Displace, How to 4 

Distil, How to 8 

Domestic Brandy 69 

«* Gin 906 

Eau d'Abrioots 145 

« d'Absinthe 146 

u <TAnia 14T 

« tt Comp 148 

* tfAirchiepiscopale 149 

44 d'Argeat 150 

* Aromatique. 151 

* de Belles 'Dames 152 

M u Bergamottes 158 

« tt Ganelle 154 



155 
156 
157 
158 
159 



u 



Oarvi 

Cedrat ...... 

Celery 

Cerises. 

Chasseurs..... 

Cologne 160 

" iPAmbre. 161 

44 " an Muse 162 

• Cordlate 168 

tt de Cumin 164 

Divine. 165 

de Fleurs d'Qranges 166 

44 Fraises. 167 

u Framboise* 168 

44 Genievre. 169 

44 Gerofle 170 

44 Groseilles 171 

u la Cote St Andre....* 172 

44 Lucretie... 178 

Malta 174 

Mentha 175 

Mere » 176 

Mfflefleurs 177 

Noix, 178 

Noyaux 179 

44 4'Oettlets ; 180 

44 d'Qr 181 

des Pacifleateure de Greoe 182 

de Qnatre Grains 188 

41 The 184 

44 Verte Stomaohique 185 

44 Vied'Andaye 186 

44 Danzig 187 

44 Languedoe 188 

Effervescing Lemonade .» 255 



u 



It 



u 



u 



RBCrPK 

Elephant's Milk 461 

Elixir de Garus. 189 

44 "Genievre 190 

44 of Juniper 190 

44 "LongLife 191 

44 deNeroly 192 

44 des Troubadours 193 

44 deViotettes. 194 

English Bitters 42 

44 Champagne 878 

44 Gin 209 

Escubae de Irelande 195 

44 Yellow. 458 

Esprit de Manuel 196 

Essence of Bishop 89 

44 Bitters 48 

44 Ginger 197 

44 Kirschwasser Punch 298 

44 Lemon 198 

44 Peppermint 199 

» Bum 297 

44 Wintergreen 200 

Extraitd 1 Absinthe 201 

" Feather," How to boil Sugar to the 15 

Fever Drops 206 

Fflter,Howto 8 

Filtering Bags, How to make. 8 

Finings, Various 202-205 

Five Fruits, Cream pf 127 

Four Fruits, Ratafia of 444 

« « ** 817 

'* u 8herbet*of. 880 

44 Seeds, Water of 188 

French Brandy 60 

44 Maccaroon Cordial 105 

44 Mustard 419 

General Directions for Making Syrups 421 

Gerofilno 207 

G*in, Domestic 208 

44 English 209 

44 Holland 210 

44 London Cordial 211 

Ginger Beer 212 

44 Brandy 61 

* Cordial 102 

1 Essence of 19T 

44 flyrap. 482 

Golden Water 181 

Grape Syrup 485 

44 Wine 880 



■oontbkis. 



239 



BBOTPX 

-Green Bottle- wax. 402 

" Coloring 90 

Greengage Cordial 196 

Green Stomaohfo Brandy 71 

Green Walnut Shells, Ratafia of 454 

Gum Syrup 860 

Hamburg Bitters 44 

Hippocras, Absinthe 848 

tt * Angelica 241 

u Juniper 244 

" Noyan 245 

" Baspberry 248 

" Vanilla 24T 

tt Violet 249 

Holland Gin 210 

Hop Beer 218 

Hnile ^Absinthe. 214 

" d'Amour 215 

w tfAnanas 216 

tt d'Angeiique.. ;.. 217 

" d'Anis 218 

" deBergamot 219 

" u Cannelle .-: 220 

" "Celery 221 

* u Chasseurs 222 

«- "Citron 228 

M " JTeurs d'Orange. 224 

•• "Geroflc.. 225 

" "Jasmin 220 

" "Jupiter. 227 

" " Eirschwasser 228 

*• " Monthe 229 

» "Muscade. ...280 

» "Myrrhe 281 

" " Roses 288 

" Eoyale 284 

" deBhum. 285 

" " SeptGrains .. 282 

" "The 286 

'*» "Vanille 287 

" "Venus 288 

" " Violettes 289 

Hunter's Dew 159 

" Oil 222 

Hydromel Vineuz 240 

Hypocras a l'AngoUque 241 

" auCederat 242 

" Framboise 248 

" auGonievre 244 

" anx Noyaux 245 

" & la Simple Vanille 246 



Hypocraft, au Vin d* Absinthe 248 

" alaViolette 249 

Imitation of Anisette 85 

" Cyprus Wine 876 

" Jamaica Rum 825 

Imperial Cream 129 

" Nectar 250 

** Peach Brandy 68 

" Baspberry Whiskey Punch. 292 

Indigo, Solution of 89 

Instantaneous Beer 251 

Irish Escubac 195 

" Whiskey 864 

Jamaica Bum, Imitation oft 825 

«* " 824 

Jasmin, Oil of 226 

Jove, Oil of 227 

Juniper Brandy 64 

" Elixirof 190 

" Hippocras. .244 

« Ratafia of 807 

" Water.i 169 

Klrschwasser 158 

" Oilof 228 

" Punch, Essence of..... 298 

Lady's Cream * 188 

LaitdeVieillesse, 252 

" Virginale 258 

"Large Pearl," How to boil Sugar to 

the. 12 

"Large Thread," How to boil Sugar 

tothe* 11 

Late di Vecchia 254 

Lemonade, Plain 25T 

" Effervescing. 255 

" For Bottling 256 

Lemon Balm, Spirit of 269 

« CoTdial 104 

" Essenceof 198 

" Oilof 228 

" Sherbet 828 

" Shrub. 884 

" Spiritof 264 

" Syrup 851 

« " 480 

" Wine 888 

Life of Man. 258 

Liqueur a la Oambron. 259 



240 



CONTENTS, 



Liqueur, des Amis Reunia. 460 

44 tt Braves 261 

44 deGafe 262 

44 " Canelle 268 

tt "Citron 264 

44 u FleurajTOranges 265 

*» u Fraises 266 

44 « Framboises 267 

• " Groseilles 268 

44 "Mellisse 269 

« d'Orangea. 270 

44 d'Orgeat 271 

44 de Boses 272 

44 Stomachique 278 

44 deThe 274 

44 Little Peary 1 How to boil Sugar to 

the 18 

44 Little Thread,' 1 How to boil Sugar to 

the 10 

Loaf Sugar, How to Clarify. 7 

London Cordial Gin 211 

Long Life, Elixir of 191 

Lo vage 275 

Love without End 28 

Macaroon Cordial 105 

Macaroni 276 

Mace Oil 280 

Madeira Wine 885 

Maidenhair Syrup 429 

44 ' » 846 

Malaga Wine 886 

Maltose Water. 174 

Maraaqnln de Coings. 277 

44 Praises 278 

44 Framboises 279 

44 Groseilles. 280 

44 Peches 281 

Marlsqnlno di Zara 282 

Mara, Spirit of 261 

Marsh-mallow Syrup , 489 

Martinique Cream 180 

Macerate, How to 5 

Mead, Wine 240 

Measures of the United States 19 

Melons, Brandy 411 

Menthe 106 

Metheglin 240 

MilkofOldAge 252 

44 Vecchia 254 

44 Vanilla 462 

44 Virgin 1 * 258 



Bsczn 

Mint Brandy 65 

* tt Cordial 106 

44 Cream. 181 

44 Oil 229 

44 Water 175 

Mlrabelles, Brandy 412 

Mirabolanty 288 

Mixed Wine 867 

Monongahela, or Bourbon Whiskey.. 865 

Morello Cherry Syrup 425 

Mulberries, Ratafia of 450 

44 Syrupof : 426 

Muscat Wine. '. 888 

Mustard, French 419 

Myrrh Oil 281 

Nectar des Dieux 284 

44 Imperial 250 

44 of Olympus 284 

44 Orange 287 

Neroiy, Elixir of 192 

Nordhaeuser Korn Branntwein 285 

Noyau Cordial 107 

44 Hippocras 245 

44 Batafia of 814 

Oil of Absinthe ». 214 

44 Angelica 217 

44 Aniso-seed 218 

44 Bergamot 219 

44 Celery 221 

44 Cinnamon 220 

44 Cloves , 225 

44 Jasmin 226* 

44 Jove 227 

44 Kirschwasser 223 

44 Lemons 228 

44 Love 215 

44 Mace 280 

44 Mint '229 

44 Myrrh 281 

44 Orange Flowers. 224 

44 Pine-apples. 216 

44 Boses 288 

44 Bum 285 

44 SevenSeeds 282 * 

44 Tea 286 

44 Vanilla ; 287 

44 Venus 288 

44 286 

44 Violets 289 

Oglio di Venere 286 



OONTKHTB. 



241 



KB0IP3E 

Orangeade 2B8 

Orange Bitters 45 

fc Cordial 108 

44 Cream 184 

** Flowers, Oil of 234 

w u Ratafia of 451 

* «* « 865 

» « Spiritof 265 

tt tt Syropof 840 

•* u Water of 166 

14 tfectar --. 287 

44 Syrup 852 

44 tt 481 

Oranges, Ratafia o£ 447 

44 Bplritof 270 

Orgeat, Spirit of „ 271 

44 Syrup 858 

44 tt 424 

Parfait Amour 289 

Parsnip Wine 890 

Peach Brandy .' 67 

tt " Imperial 68 

M Cordial 109 

44 Wine 891 

Peaches, Brandy 414 

44 Ratafia o£ 816 

Pearl Cordial.... 97 

Pears, Brandy 415 

'Peppermint Brandy 68 

tt Cordial 110 

41 . Essence of 199 

Percolator, How to Make a 4 

Perfect Love 289 

Pewicot Cordial Ill 

44 Water 28 

Pine-apples, Oil of 216 

" Syrup of 854 

•» ** ; 488 

Pink Coloring 98 

Pinks, Ratafia of 815 

tt u Bed. 456 

44 Sympof 440 

Pink Water 180 

Plain Lemonade 257 

44 Wine 892 

Pope's Breeches 142 

Portugal Cream 185 

Port Wine 898 

Porter ;.... 290 

44 en Cercles 291 

Prunes, Bnndy 416 

11 



BJBCIPS 

Punch, Imperial Raspberry Whiskey 292 

44 Kirschwasser. 298 

44 ffQnsay 294 

44 Begent 295 

44 Roman ,... 298 

44 Bum. 297 

44 Yankee 464 

Purple Coloring 92 

Quartre Fruit Sherbet 889 

Quatia 298 

Quince Cordial }12 

44 Liqueur 277 

44 Wine 894 

Quinces, Brandy. 417 

44 Ratafia ot 804 

Bailroad Cordial... 113 

Raisin Wine. 895 

Raspberries, Batafla of. 448 

806 

44 Spiritof. 267 

Raspberry Brandy 69 

44 Cordial 114 

44 Hlppocras 248 

44 Sherbet 881 

44 Shrub 885 

* Syrup 422 

44 tt 856 

44 Water 168 

44 Whiskey Punch 292 

44 Wine 896 

44 Vinegar 868 

u . a Syrup. 486 

44 * 857 

Ratafias 441 

Ratafia of Angelica 800 

44 455 

44 Anise-seed 801 

44 Apricots 299 

44 Blackberries 811 

44 Blackcurrants 808 

44 Cherries 443 

44 tt 448 

44 Coffee. 802 

44 Currants, Black. 80S 

tt tt U ^ fffi 

44 tt Bed 449 

« u « 310 

44 d'Abrieots 299 

44 dlAngelique 800- 

44 d'Anls «01 



242 



CONTENTS. 



Bataflede Caffi 802 

u Cassis 806 

" Oolnga 804 

* JHenn tfOrangce. 805 

u Frambeises 806 

" Genievre 807 

" Grenades .'...808 

* Grenoble* 809 

* GroseUles „ 810 

* Mures 811 

H NeuiUy. 812 

* Noix 818 

* Noyaux 814 

* d'QOleta 815 

* dePechca 816 

* Quatre Fruits. 817 

* SeptGraines. 818 

* of Four Fruits..... 444 

■ 817 

* Green Walnut Shells 454 

* Juniper 807 

* Mulberries 450 

* Noyau 814 

** Oranges. 447 

* Orange Flo were. 451 

* tt 805 

H Peaches 816 

* Finks 815 

* «* Bed 456 

* Pomegranates ,.... 808 

* Quinces 804 

* Easpberries 448 

- tt 806 

tt Bed Pinks 456 

tt Seven Seeds. 818 

44 Walnuts 818 

Bed Coloring... 98 

" Bottle-wax 404 

44 Bordeaux Wine. 869 

44 Ginger Cordial 102 

tt Boae 820 

44 Water Cordial 115 

BosaBtanea 819 

Bosalio 821 

44 deBreslau 822 

Bose Cordial : 116 

44 Cream 186 

44 Bouge 820 

44 Wine , 897 

Boaea,Oil of..... 288 

44 Spiritof 272 

Borne, Water of 24 



BXCIPB 

Boyal Cream. 187 

44 Oil 284 

Bus. 828 

Buga 828 

Bum, Jamaica 824 

44 M (Imitation). 825 

44 Ottof , 285 

* 8t Croix 826 

Sangaree, Strang. 841 

Santa Cruz Bum. 820 

Scotch Whiskey 866 

Celery CordiaL 117 

Seven Seeds, Oil of 282 

44 tt Bataflaof 813 

Sherbet, Currant 827 

14 Four Fruits 880 

44 Lemon 828 

44 Marasquino 829 

44 Quatre Fruit 880 

44 Raspberry 881 

44 Bum 883 

Sherry Wine 899 

Shrub, Currant 883 

44 Lemon 884 

* Raspberry ... 885 

44 Bum .886 

Sighs of Love 459 

Silver Water ... 150 

Sirop d'Ananas 854 

44 deCannelle 845 

44 Capillaire. 846 

44 Cerises ,... 847 

44 Fleurs d'Grangee 849 

44 Gomme 850 

44 Groseffles. 848 

M d'Oranges 852 

44 d'Orgeat 853 

44 delimons. 851 

SmaUage, CordiaL 116 

44 Small Thread," How to boil Sugar 

to the 10 

Soda Water 88T 

Spanish Bitters 46 

Spice Brandy 70 

Spirit of Cinnamon 208 

44 Coffee 262 

44 Currants 268 

44 Lemons 264 

41 Lemon Balm. .-269 

44 Man 261 

44 Oranges 270 



CONTENTS. 



243 



u 



u 



Splritof Orange Flowers.. 265 

44 Orgeat 271 

44 Baspberries.... 267 

* Bomb 272 

tt Strawberries 266 

• Tea. 2744 

Spring Beer 888 

SpruoeBeer 889 

St Croix Bum... 826 

St George Wine. 898 

Stomachic Beverage 840 

44 Brandy (Green) 71 

« « (White) 72 

44 Bitters 47 

BtomachiqueLiqueur 278 

Stoughton Bitters 48 

Strawberry Brandy 78 

Syrup 868 

44 427 

Water 167 

Strong Cider » 84 

H Sangsree 841 

Sugar Coloring 88 

14 To Clarify Brown 8 

44 " White, 7 

« On the Degrees of Boiling. . . .9-18 

Sweet Cider... 86 

Syrup, Almond 424 

u Arrack Punch. 842 

* Barberry ...428 

* Blackberry. 848 

M Brown Sugar 8 

u Capillaire 846 

44 w 429 

» Cherry 847 

44 * Morello 425 

14 Cinnamon 845 

** Coffee 487 

44 Currant 848 

» « 428 

44 General Directions for Making 421 

MM M U U rj 

* Ginger 482 

44 Grape 485 

44 Gam 850 

44 How to Clarify.: 6 

* " Boil 9-18 

44 Lemon 480 

•• «* 851 

u Maidenhair 429 

« " 846 

' 4 Marsh-Mallow 489 



Syrup, Morello Cherry 425 

44 Mulberry 426 

44 Orange 852 

44 " 481 

44 Orange Flower , 849 

44 Orgeat 424 

** ** 858 

44 Pine-apple 488 

44 «* 854 

44 Pink 440 

44 Plain White 855 

tt U M ' T 

44 Baspberry 856 

• * 422 

• a Vinegar 486 

« a « m% 9mtt 857 

44 Strawberry 858 

« « 427 

44 Violet 484 

44 Wormwood 488 

TableAle 25 

Tears of the Widow of Malabar.. ... . 458 

Tea, Oil of 286 

44 Spiritof 274 

44 Water.., 184 

44 Thread, Large," How to boil Sugar 

tothe , 10 

44 Thread, Small," How to toil Sugar 

tothe U 

Tickle my Fancy 859 

Tokay Wine 400 

Truffles, Cream of ...188 

Usquebaugh. 860 

Vanilla Cream Cordial 189 

44 Hippocras 249 

44 Milk 462 

44 Oilof 287 

Venus, u 288 

m m 286 

Verdulino de Turin 861 

Vespetro 862 

44 452 

Violet Coloring 94 

44 Hippocras 249 

44 Syrup • 484 

Violets, Oil of 289 

Virgin's Cream .*... 140 

44 Milk 258 

Walnut Shells, Batafla of Green 454 



944 



CONTENTS. 



Walnut Water. 178 

Water of Paradise 21 

" Borne. 24 

Waters of Various Flarors 145-188 

Wax, Putty, Ac 420 

Wcightaofthe United States, 20 

Whiskey, Irish 864 

u Monongahela 865 

u Punoh, Imperial Baspberry 292 

• Scotch 866 

White Ale 26 

" Bordeaux Wine. „... 870 

M Bottle-wax 405 

« Bose 819 

M Stomachie Brandy 72 

Wine, Red Bordeaux. 869 

« White tt 870 

• Biroh 871 

• Blackberry 867 

• Blaok Currant 868 

" de Boolean 871 

« Champagne 872 

• » English 878 

«* Cherry 874 

• Ourrant,Bed 875 

" • Cyprna, (Imitatton) 876 

" Damson. 877 

• ofFrontignan 878 

• Ginger. 879 



bjboipx 
Wine, Grape.... 880 

• Greek 881 

« Juniper 882 

tt Lemon 888 

■* liqueur 884 

tt Madeira 885 

" Malaga 886 

• Mead 240 

41 Mixed 887 

* Muscat 888 

u Orange 889 

« Parsnip 890 

tt Peach 891 

tt Plain 892 

•* Port 898 

« Quince 894 

** Jtalrin 895 

» Baspberry 896 

* Bose 897 

** St George 898 

«* Sherry. 899 

«* Tokay ,.... 400 

Wlntorgreen, Essence of 200 

Wormwood Brandy 74 

Yankee Punch 464 

Yellow Bottle-wax 408 

«* Coloring. 91 

M Sacubae 458 



tfHE MANUFACTURE 



OF 



LIQUORS, WINES & CORDIALS 

Without the aid of IMstillaUon. 

ALSO THE MANUFACTURE OF 

EFFERVESCING BEYERAGES A SIRUPS, VINEGAR k BITTERS. 
Prepared and Arranged Expressly for the Trade. 

PIEREE I^COTTR, 

OF BORDEAUX. 

Price $1 50. 



12mo Cloth, 



-+-m^-»- 



THIS WORK TELLS YOU 

How to make all kinds of Liquor*. 

How to convert 70 gallons of Whiiky to a hundred gallons. 

How to. make Cider without Apples. 

How to convert the above Cider to all kinds of Wines. 

How to make tke Strongest Vinegar in 34 hours. 

How to distinguish Imparted A-am3>omestic Iiiqnors. 

How to make tke. Finest Coloring JOtr all kinds or Iiiqnors. 

How to make Neutral Spirits and Rectify Whisky. 

How to make Old Barrels look new, and New Barrels look old* 

How to know Poisonous Liquors -when you see them. 

How to heeome an Expert Liquor Merchant or a good Bar- 
keeper. 

How to make Good, Pure and Healthy Liquors for Auction 
Sales that the most ruinous prices 'will pay large profits* 



Procure a copy of "LACOUR, ON THE MANUFACTUBE OF LI- 
QUORS," or if you do not -wish to purchase, look through the Book 
for a few moments as a matter of curiosity. 

Physicians' and Druggists' Pharmaceutical knowledge cannot he com- 
plete without a copy of this Work. 

0T Copies mailed to any addresain the United States free of postage. 
Send cash orders to 

DICK & FITZGERALD, 

Ho* 18 Ann Street, New York* 



The Bar-Tender's Guide 

And Bon-Virant's Companion. 

A COMPLETE CYCLOPEDIA OF PLAIN AND FANCY DRINKS, 

Containing clear and reliable directions for mixing all the beverages used in the United 
States, together with the most popular British. French, German, and Spanish 
Becipes, embracing Punches, Juleps, Cobblers, etc., etc., etc., in endless variety, 

BY JEBRY THOMAS, 

Formerly Principal Bar-tender at the Metropolitan Hotel, New York, and the 

Planter's House, St. Louis, 

To which is appended a "ift»^«ri for the manufacture of Cordials, Liquors, Fancy 
Syrups, etc., etc., after the most approved methods now used in distillation of liquors 
and beverages, designed for the special use of manufacturers and dealers in Wines and 
Spirits, grocers, tavern-keepers and private families, the same being adapted to the 
trade of the United States and Canada*. Illustrated with descriptive engravings. 
The whole containing 

OVER SIX HUNDRED VALUABLE RECIPES, 

BY CHRISTIAN SCHULTZ, 

Professor of Chemistry, Apothecary, and Manufacturer of Wines, Liquors, Cordials, 

etc., etc., from Berne, Switzerland. 

12mo. Cloth. Price $1 50, sent to any address in the United States or Canada, upon 
receipt of the price. Send cash orders to the Publishers. 

By purchasing a copy of this book, any person who can read, may be able to mix 
and prepare, with ease, all the numerous fancy drinks that are called for at the best 
bars. It gives, in a clear and plain manner, directions for making Punches, Egg 
Noggs, Tom and Jerry, etc., etc., in any quantity, from a glassful to enough for a 
party of fifty . This work contains over 500 Becipes, and embraces a description of over 
seventy different kinds of punch ; also, recipes for every variety of Cock- tail, Cob- 
bler, Smash, Sangaree, Crusta* Julep, etc., illustrated with descriptive engravings. 

The Bordeaux Wine and Liqnor Dealer's Guide. 

A TREATISE ON THE MANUFACTURE AND IMITATION OF LIQUORS. 

By a Practical Liquor Manufacturer* 
12mo. Cloth. Price $1 50. 

In this work, not one article, in the smallest degree approximating to a poison, is 
recommended. And yet the book teaches how every wine, liquor, dec., from the choicest 
to the commonest, can be' imitated to that perfection that the best judges cannot de- 
tect the method of manufacture, even by chemical tests of the severest character I All 
wines and liquors have been so thoroughly analyzed by the author of the " Guide," 
that he has defined their components m a style that may be understood by a child. 
After telling what each liquid is composed of, he furnishes a formula for making its 
exact counterpart — exact in everything ! The imitation is in every respect the twin of 
the real, possessing the eame qualities, yielding the same pleasures, performing the 
same duties, and acquiring or reaching the same ends. Each formula is comprehen- 
sive — no one can misunderstand. The ingredients are specifically named, and the 
quantity required of each distinctly set forth. With this bookin his hand, any dealer 
can manufacture his own liquors at a saving of from 500 to 600 per cent., with little 
trouble, and in such a way that he would not hesitate to drink them himself, or give 
them to his family. He can produce Cognac, and all other brandies, Champagne, or 
still finer qualities of wine, with the same facility that he can make cider. 

The book is illustrated "by diagrams, and contains a history of distillation. 

The " Guide" will be mailed to any part of the United States, upon the receipt of 
f 1 50. Address orders to 

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Also for sale by all Booksellers No. 18 Ann Street. New York. 





The Secret Out; 

OB, 

1,000 TRICES WITH CARDS AND OTHER RECREATIONS. 

ILLUSTRATED WITH OYER 300 ENGRAVINGS. 

And containing clear and comprehensive explanations how to perform with 
ease all the Carious Card Deceptions and Sleight-of-Hand Tricks extant. 
With an endless variety of Entertaining Experiments in Drawing-Boom, or 
White Magic, including the celebrated Science of Second Sight. Together 
with a choice collection of Intricate and Puzzling Questions. Amusements in 
Chance, Natural Magic, etc., etc., etc. 

fry the Author of "The Sociable/' "The Magician's Owatioofc," "Parlor 

Theatricals," etc 
Large 12nto, Qoth, GiU Side and Back. Price One DoUar. 

A Book whioh explains all the Trioks and Deceptions with Playing Cards, ever 
known or invented, and gives, besides, a great many new and interesting ones — the 
whole being described so accurately and carefully, with engravings to illustrate them, 
that anybody can easily learn how to practise thes^ Tricks* 

This book contains, in addition to its numerous Card Trioks above described, full and 
easily understood explanations of some Two Hundred and Forty- of the most 

Curious, Amusing & Interesting Sleight-of-Hand & Legerdemain Tricks 

Ever invented, and which are illustrated with Engravings to make each trick tinder- 
stood with ease. 

— * • *m 

The Magician's Own Book 

OR, 

THE WHOLE ART OF CONJURING. 

Being a Complete Hand-Book of Parlor Magic, containing over One Thousand 
Optical, Chemical, Mechanical, Magnetical, and Magical Experiments, 
Amusing Transmutations, Astonishing Sleights and Subtleties, Celebrated 
Card Deceptions, Ingenious Tricks with Numbers, Curious and Entertaining 
Puzzles — together with all the most Noted Tricks of Modern Performers. 

The whole Illustrated "with over 500 "Wood Cuts, 

And intended as a source of Amusement for 

ONE THOUSAND AND ONE EVENINGS. 

12mo, cloth, 400 pages, gilt side and back stamp; Price ONE DOLLAR, 

sent free of postage. 

Here is a book for the long winter evenings, and one that will make all merry and 
happy, It contains over a THOUSAND TRICKS, of every description ; and they are 
all explained so dear and explicitly, that any person can comprehend and perform them 
with ease. It also contains numerous CURIOUS PUZZLES, with patterns showing 
how they are done, any one of whiohwill afford amusement enough for a whole evening. 

Copies sent to any address free of postage. Sen d Gash Orders to 

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ventures after the petticoats. Buy 
this book if you want many good 
hearty laughs. There is a book called 
"The Horse/' and another "The Cow," 
and "The Dog." and so on; why 
shouldn't there be one on "The Gals ?" 
They are about the most difficult to 
choose and to manage of any oreated 
critter, and there aint any dependable 
directions about pickin' and ohoosin' 
of them. Is it any wonder then so 
many fellows get taken in when they 
go for to swap hearts with them f 

Sam Slick's Nature and Human 

Nature. Large 12mo., Paper - 60 

Cloth .... price 1 00 

The Attache; or, Sam Slick in Eng- 
land. Large 12mo., Paper - -60 
Cloth prioe 100 

8am Slick's Sayings and Doings. 

Paper - V^- - ^T** . 50 
Cloth ..... prioe 100 
This is the most amusing collection 
of the Opinions, Sayings and Doings 
of the famous Sam Slick, that has ever 
been published. It gives the experi- 
ences of the Yankee Cloctf maker t and 
the incidents that occurred in his jour- 
neyings over the world, together with 
his observations on men and things in 
general; also containing his opinions 
on Matrimony. 

Miscellaneous Books. 

Courtship Made Easy; or, the 
Mysteries of Making Love Fully 
Explained. With specimen Love 
Letters. Containing also a Treatise 
on the general qualifications neces- 
sary for Marriage, and the proper 
age and condition for Wedlock, &c 
By Harby Hazkn, Jr., a widower 
who has been thrice married, but is 
still young enough to be an especial 
favorite of the ladies. - - prioe 13 

The Ladies' Love Oracle ; or, Coun- 
selor to the Fair Sex. Being a com- 
plete Fortune Teller and Interpreter 
to all questions upon the different 



events and situations of life, but 
more especially relating to all cir- 
cumstances connected with Love, 
, Courtship and Marriage. By Madam 
Lb Marohand. Illustrated cover, 
printed in colors. - price fO 25 

Chesterfield's Art of Letter-writing 

Simplified. A Guide to Friendly, 
Affectionate, Polite and Busines Cor- 
respondence. ... price 13 
Containing a large collection of the 
most valuable information relative to 
the Art of Letter- Writing, with clear 
and complete instructions how to begin 
and end Correspondence, Itulci for 
Punctuation and Spelling, dcc.together 
with numerous examples or Letters 
and Notes on every subject of Episto- 
lary intercourse, with several Impor- 
tant Hints on Love Letters. 

The Laws of Love. A Complete 

Code of Gallantry. 12mo. Paper, 

prico 25 

Containing eonoise rules for tho con- 
duct of Courtship through its entire 
progress, aphorisms of love, rules for 
telling the characters and dispositions 
of women, remedies fox love, and an 
Epistolary Code* 

Gamblers' Tricks with Cards Ex- 
poaed and Explained. By J. H. 
Grekx, Reformed Gambler. 12mo. 
Paper. .... prico 25 
This work contains one hundred 
tricks with cards, explained, and shows 
the numerous cheats which Gamblers 

Practice upon their unwary dupes, 
'he uninitiated will stare when they 
here see how easily they oan be swin- 
dled by dealing, cutting, and shuffling 
oards. 

How to Win and How to Woo ; 

Containing Rules for the Etiquette 
of Courtship, with directions show- 
ing how to win tho favor of Ladies, 
how to begin and end a Courtship, 
and how Love Letters should be 
written. ... - prioe 13 

Bridal Etiquette ; A Sensible Guide 
to the Etiquette and Observances of 
the Marriage Ceremonies ; contain- 
ing complete directions for Bridal 
Receptions, and the neoessary rules 
for bridesmaids, groomsmen, send- 
ing oards, &c, Ac - - price 13 

How to Behave ; or, The Spirit of 

Etiquette: A complete guide to 
Polite Society, for Ladies and Gentle- 
men ; containing rules for good be- 
havior at the dinner table, in the 
parlor, and in the street; with im- 
portant hints on introduction, and 
the art of conversation. - prioe 13 



Any Book on this List will be sent to any address in the United States or Canada. 
Free qf Postage. Send Cash Orders to DICK & FITZGERALD, 18 Ann St, H.T. 



DICK & FITZGERALD'S LIST OF PUBLICATIONS. 



Dashes of American Hnmor. With 

numerous laughable illustrations, on 
tinted paper , from designs from John 
Leach, 320 pages, paper cover, $0 50 

Cloth, gilt, - - - price 1 00 

This -work contains in its 820 pages, 
some thirty of the most amusing arti- 
cles we have ever perused, redolent 
with not only humor, but with wisdom 
and pathos; the happiest days and 
most innocent recreations of our youth, 
are here recalled. 



Br. Valentine's Comic Lectures. 

A Budget of Wit and Humor; or, 
Morsels of Mirth for the Melancholy. 
A certain cure for the Blues, and all 
other serious complaints. Compris- 
ing Comic Lectures on Heads, Faces, 
Noses, Months, Animal Magnetism, 
etc., with Specimens of Eloquence, 
Transactions of Learned Societies, 
Delineations of Eccentric Charac- 
ters, Comic Songs, etc., etc. By Dr. 
W. Valentine, the favorite delinea- 
tor of Eccentric Characters. Illus- 
trated with twelve portraits of Dr. 
Valentine in his most celebrated 
characters. 12mo., Cloth, gilt -1 00 

Ornamented paper cover - price 60 
Dr. Valentine's Comic Metamor- 

phoses. Being the second series of 
Dr. Valentine's Leotures, with char- 
acters as given by the late Yankee 
Hill. Embellished with numerous 
portraits. Ornamental Paper Cover 60 



Cloth, gilt 



price 100 



Laughable Adventures of Messrs. 

Brown, Jones and Robinson, show- 
ing where they went, and how they 
went ; what they did, and how they 
did it. With nearly 200 most thrill- 
ingly comic engravings. - price 

TjMic rhing Gas. An Encyclopedia of 
Wit, Wisdom and Wind. By Sam 
Slick, Jr. Comically illustrated 
with 100 original and laughable en- 
gravings, and near 600 side-extend- 
ing jokes, and other things to get 
fat on ; and the best of it is, that 
everything about the book is new 
and fresh— all new; new designs, 
new stories, new type— no comic al- 
manac stun. It will be found a 
complete antidote to " hard times." 
price - * - 

The Courtehk) of Chevalier Sly- 

Fox- Wikqf. snowing his heart-rend- 
ing, astounding, and most wonder- 

/__ _ __ 



25 



26 



fnl love adventures with Fanny Elss- 
ler fend Miss Gambol. Illustrated 
with 200 comic engravings - price $0 25 

The Extraordinary and Mirth- 

Provoking Adventures by Sea and 
Land, of Oscar Shanghai. Illus- 
trated by nearly 200 comio engrav- 
ings ----- price 26 

All told in a series of nearly two 
hundred of the most risible, quizzible, 
provoking, peculiar, saucy and spicy 
cuts ever gathered within the leaves 
of any one book. All fond of a hearty 
laugh, here is amusement for many a 
merry hour. 

Charley White's Ethiopian Joke , 

Book. Being a perfect Casket of 
Fun, the first and only work of the 
kind ever published. Containing a 
full expose of all the most laughable 
Jokes, Stories, Witticisms, Ac, as 
told by the celebrated Ethiopian 
Comedian, Charles White. 18mo., 
94 pages - price 12# 

Black Wit and Darkey Conversa- 

tions. By Charles White. Contain- 
ing a large collection of Laughable 
Anecdotes, Jokes* Stories, Witti- 
cisms, and Darkey Conversations. 
18mo., - price 12^ 

Chips from Uncle Sam's Jack 

Knife* Illustrated with over one 
hundred Comical Engravings, and 
comprising a collection of over 600 
Laughable Stories, Funny Adven- 
tures, Comio Poetry, Queer Conun- 
drums, Terrifio Puns, Witty Sayings, 
Sublime Jokes and Sentimental Sen- 
tences. The whole being a most 
perfect portfolio for those "who love 
to laugh. Large Octavo - price 26 

The Comical Adventures of David 
Duffieks. Illustrated with over 100 
Funny engravings. Large Octavo, 
price .----- 25 

Yale College Scrapes; or How the 

Boys Go It at New Haven. - price 25 

This is a book of 114 pages, contain- 
ing accounts of all the noted and fa- 
mous "Scrapes" and "Sprees," of 
which students at Old Yale nave been 
guilty for the last quarterjof a century. 

The Comio Wandering Jew. Twl 

of Fun and containing 100 Humor- 
ous engravings ... price 26 



Any Book on this List will be sent to any ad dress in che United States or Canada, 
Free of Postage. Send Cash Orders to DICK & FITZGERALD, 18 Ann St, K. Y. 



INQUIRE WITHIN 

For Anything You Wish to Know ; 



OVER 3,700 PACTS FOR THE PEOPLE. 

A large Vol. of 486 pp., cloth, gilt, Prioe $1. Bent free of postage. 



-►*■ 



This Book, as its title imports, will give you correct information on 
every possible subject that you ever heard or thought of ! It tells yon bow 
to cook a dinner — to cure a sick friend, or cut an acquaintance — to get up a 
dinnerparty, or dine abroad — to play at cards, chess, or any other populur 
game,— whether 70a wish to establish yourself in life according to the rules 
of etiquette — to get up a sumptuous entree for the dinner table, or arrange 
a plain dinner — to fold fancy napkins — to start business — to make money 
— to dress withtaste — to conduct a courtship— Ao tie any kind of a knot — to 
get married — to give an evening parly to your friends — to behave well in 
company — to keep house properly — to dance — to make ornamental vases, 
by the new art of Potichomanie, or Wax work, and other fancy employ- 
ments for the ladies — to establish acquaintances according to the rules of 
etiquette — to enjoy an hour at curious puzzles and arithmetical questions — 
to do up a neat parcel — to relieve the invalid — to acquaint yourself with the 
technical terms in literature, law, and medicine — in short, to do every useful 
thing that can be thought of or imagined, whether at home or abroad, or 
among your friends, or in your business, or on your farm, or in your gar- 
den, or at a public meeting, or at a private assembly. It contains tables 
of all weights and measures ; Interest Tables from $1 to $10,000 at six and 
seven per cent,besides innumerable tables on interesting and curious subjects. 
It gives complete directions how to wash, starch, and iron — how to keep 
the eyes, hair, teeth, and complexion in perfect order— how to punctuate, 
speU, and write corrrcUy — how to compose all kinds of letters, from the bil- 
let-doux to the business letter — how to clean furniture, take care of pet 
animals — how to measure aU kinds of mechanics 1 work — how to detect 
fradulent scales — and all about the properties and uses of different medi- 
cines. Indeed this is really and truly one of the most wonderful and valua- 
ble books ever printed. Besides all this information — and we have not 
room to give an idea of a hundredth part of it— it contains so many valua- 
ble and useful receipts that an enumeration of them requires 

SEVENTY-TWO 60L0MI8 OF FINE TYPE FOR THE INDEX. 

It is no collection of ancient sayings and receipts, but the whole are fresh 
and new, and suited to the present times. As a book to keep in the family 
for reference, it is unequaled, comprising as it does all kinds of Books of 
Information in a single volume. 

Send cash orders to DICK & FITZGrERALD, 

No. 18 Ann Street, N. Y. 



The Perfect Gentleman; 



Or, ETIQUETTE AND ELOQUENCE. 

A Book of Information and Instruction for those who desire to become 
Brilliant or Conspicuous in General Society, or at Parties, Dinners or 
Popular Gatherings, £c. 

A handsome volume of 385 pages, beautifully bound and gilt Price $1 00. 

This is not only a valuable book of reference, bat it contains minute Instructions 
for Gentlemen in all those modern accomplishments which have become almost a 
necessity in this age of refinement. It gives directions how to use Wine at Table, with 
rules forjudging the quality thereof— Rules for Carving, and a complete Etiquette of 
the Dinner Table, including Dinner Speeches, Toasts and Sentiments, Wit and Conver- 
sation at Table, «fec It has also an American Code of Etiquette and Politeness for all 
occasions — Model Speeches, with directions how to deliver them — Duties of the Chair- 
man at Public Meetings, Porms of Preambles and Resolutions, &c. In short, this book 
will give a man every possible information he may desire to enable him to appear to 
good advantage in either publio or private life. It is a choice book that any gentleman 
will find a valuable addition to his library. We expect to sell at least one hundred 
thousand copies of this work, and the price is correspondingly low. 



Art of Dancing without a Master ; 

Or, Ball Room Guide and Instractor. 

TO WHICH IS ADD BO 

Hints on Etiquette ; also, The Figures, Musie and Necessary 

Instruction, for the Performance of the most 

Modern and Improved Dances* 

By EDWABD FEBBEBO, Professor of Dancing at Wert Point 

By the aid of which any «me can attain a knowledge of the Art of Dancing without a 
Master. This work also oontains 

ORE HUNDRED AID FIVE PABES OF THE CHOICEST MUSIC, 

Arranged for the piano Forte by the most oelebrated Professors. The whole forming 
the most valuable and useful melange for the centre-table of the drawing-room ever 
published. The MUSIO alone, if purchased in separate sheets at any of the music 
stores, would cost ten times thepnce of the book. Thus you can obtain a History 
of Dancing* Hints on Etiquette, the Figures and Steps of all 
Dances, and Ten Dollars' worth of the Choicest Mosio FOR OIVB 
DOLLAR. 

SONGS OF IRELAND. 

Embracing Songs of the Affections, Convivial and domic Songs, Patriotic and 
Military Songs, Historical and Political Songs, Moral, Sentimental, Satirioal, and 
Miscellaneous Songs. Edited and Annotated by SAMUEL LOVEE, Esq., Author of 
•' Handy Andy," "Rory O'More," "Legends and Stories of Ireland," &c Embellished 
with numerous fine Illustrations, engraved by the oelebrated Dalziel. 12mo, Oloth, 
ailt Side and Back. Price $125. 



Copies of the above Books tent to any address %n the United States free of post- 
age. Send cash ordjgrs to 

DICK 4b FITZGERAXD, 18 Ann Street, N. Y. 



/ 



The Harp of a Thousand Strings 

OR, LAUGHTER FOR A LIFETIME. 

And peculiarly prepared to produce prolific PEALS OF LAUGHTER. The 
very quintessence of HUMAN WIT, WAGGERY and WISDOM. 

400 Pages of the most Mirth-Provoking literature ever printed. 
It anutalma more than a Million I*au*;lis, and la Illustrated 



r*^in*TM more than, a Million I*au*;hs 9 

with 900 Comic Cuts. 

The picture* are all original, designed by some of oar best artists (including Barley), 
and the collection of droll conceits and queer stories is unsurpassed, having been sev- 
eral years in preparation. 

Large 12mo, nearly 400 pages. Illustrated with 200 Comic Engravings, and bound in 

fine Cloth, with gilt side and back stamp, 

PRICK OSE DOIJLAH, AMD TWENTY-FIVE CEHTS. 



THE BOOK OB 1 

One Thousand Comical Stories 

€hr 9 ENDLESS REPAST OF FUN. 

A rich Banquet for Every Day in the Year, with several courses and a dessert. 

BILL OF FARE : Comprising Tales of Humor, Laughable Anecdotes, Irresistible 
Drolleries, Jovial Jokes, Comical Conceits, Puns and Pickings, Quibbles and Que- 
ries, Bon Mots and Broadgrins, Oddities, Epigrams, &<*., &o. Merry Songs for 
Merry Moments ; Conundrums for the Million ; an inexhaustible store of Nuts to 
Crack, and Sports and Pastimes for all Seaaons — forming a Weloome Guest for 
Spring, a Cheerful Friend for Summer, a Jovial Host for Autumn, a Pleasant 
Companion for Winter, and a varied Feast of Mirth for Everybody's Enjoyment. 

Appropriately Illustrated with 300 Comic Engravings, By the author of ** Mrs. Par- 
tington's Carpet Bag of Fun." 

12mo. Cloth. Price One Dollar. 



L 



Mrs. Partington's Carpet Bag of Fun. 

Illustrated with over 150 of the most laughable engravings ever designed, 
from drawings by Darley, McLennan, Leach, Phiz, Henning, Hine, Tenniel, 
Crowquill, Cruikshank, Meadows, Doyle, Goder and others ; and a collection 
of over 1,000 of the most Comical Stories, Amusing Adve nture s , Side-splitting 
Jokes, Cheek-extending Poetry, Funny Conundrums, QUEER SAYINGS OP 
MRS. PARTINGTON, Heart-rending Puns, Witty Repartees, etc., etc. 

Bound in Paper, Price 50 Cents $ Cloth, $1 00. 

In offering this book to the public, we must caution all weakly and nervous people 
against buying it. It is only intended for those hearty and robust persons who can 
laugh long and loud, and grow fat, being a perfect Encyclopedia of Wit and Witty 
Sayings. To those fond of Fun it will be a treasure. 



Copies of either of the above Books sent to any address in the United States, 
free of postage. 

DICK & FITZGERALD, 18 Ann Street, W. Y. 



/ 



FOPULAB BOOKS SENT PBEB OP POSTAGE. 



Richardson's Monitor of Free-Masonry 
A Complete Guide to the various Cere- 
monies and routine in Free-Masons* 
Lodges, Chapters, Encampments, Hier- 
archies, &i*., Ac, in all the Degrees, 
whether Modern, Ancient, Ineffable, Phi- 
losophical, or Historical. Containing, 
also, the Signs, Tokens, Grips, Pass* 
Words, Decorations, Drapery, Dress, Re- 
galia, and Jewels, in each Degree. Pro- 
fusely illustrated with Explanatory En- 
S ravings, Plans of the interior of Lodges, 
fo. By Jabbz Richardson, A. M. A 
book of 185 pages. Price, in paper oov- 

• era $0 30 

Bound and gilt 50 

We do not hesitate to say that this book 
gives, in the plainest possible language, an 
understandable description of the ceremo- 
nies in all the Thirty-nine Degrees of Free- 
Masonry. No one can ever be puzzled in 
reading it. They will know precisely and 
exactly the Mysteries (so-called) inside a 
Free- Mason's Lodge, without exaggeration 
or detraction. 

Etiquette and the Usages of Sooiety. 
Containing the most Approved Rules for 
Correct Conduct in Social and Fashion- 
able Li fr— with Hints to both Gentlemen 
and Ladies on Awkward and Vulgn r Hab- 
its. Also the Etiquette of Love and 
Courtship, Marriage Etiquette, Ac. By 
H.P.Willis. A book of 64 pages, price 10 

- Or ; bound in oloth, with gilt side, and 
printed on fine paper, suitable for a pre- 
sent to a lady, price 25 

Agreat many books have been printed 
on the subject of Etiquette and correct be- 
havior in Society, but none of them are 
sufficiently comprehensive and matter-of- 
fact to suit theolass of people who may be 
called new beginners in fashionable life. 
This book of Mr. Willis's is entirely differ- 
ent from others in that respect. It ex- 
plains, in a plain and common-sense way, 
precisely how to conduct yourself in every 
possible position in society. 

PettengilTs Perfect Fortune-Teller & 

Dream-Book ; or, The Art of Discerning 
Future Events, as practiced by Modern 
Seers and Astrologers. Being also a Key 
to the Hidden Mysteries of the Middle 
Ages. To which is added, Curious aud 
Amusing Charms, Invocations, Signs, 
dec, &c. By Peletiah Pbttengill, 
Philom. A book of 144 pages, Cloth back 
and pasteboard sides, illustrated, price 25 

This is the most complete work on For- 
tune-Telling and Interpreting Dreams ever 
printed. It is compiled with great care 
from authentic authorities on Astrology, 
Geommcy, Chiromaoy, Necromancy, Spir- 
itual Philosophy, &c, &c, and gives full 
details of the manner of making predic- 
tions by means oi those sciences. 

How to Manage Children. Price o 12 



Morgan's Free-Masonry Exposed and 

Explained. Showing ' the Origin, His- 
tory, and Nature of Masonry ; its Effects 
on the Government and the Christian 
Religion; and containing a Key to all 
the Degrees of Free-Masonry; giving a 
clear and correct view of the Manner of 
Conferring the Different Degrees, as prac- 
ticed in all Lodges throughout the CI lobe. 
Price $0 25 

The Everlasting Fortune-Teller and 

Magnetic Dream- Book. Price 25 

Containing the science of foretelling 
events by the Signs of the Zodiac, Lists of 
Lucky and Unlucky Days, with Presages 
drawn therefrom ; the science of Foretell- 
ing Events by Cards, Dice, Dominoes, &c. : 
the art of Foretelling Future Events by 
charms, spells, and incantations, to be re- 
sorted to at certain seasons of the year, by 
which dreams, tokens, and other insights 
into futdrity may "be obtained, but more 

Earticularly with regard to Courtship and 
Carriage. 

Horse-Taming by a Hew Method, as 

Practiced by J. S. Rarey. A new and 
improved edition, containing Mr. Rarey's 
whole Secret of Subduing and Breaking 
Vicious Horses, together with his Im- 
proved plan of Managing Young Colts 
and Breaking them to the Saddle, the 
Harness, and the Sulkey — with ten en- 
gravings illustrating the process. JSince 
Mr. Rarey's great success in England and 
France, he has published in London a 
complete Manual of Horse-Taming on his 
peculiar system, and over one hundred 
thousand copies have been sold, at half 
a crown per copy. This ne\**«dition of 
ours is a reprint of the London Edition, 
with all the Engravings, and is superior 
to any other book of the kind printed in 
America. It contains, also*. Kules for 
Purchasing a Good Horse, anOJew Rules 
for Feeding. Every person who keeps a 
horse should buy this book. It costs but 
a trifle, and you will positively find it an 
excellent guide in the management of 
that noble animal. A handsome book of 
64 pages. Priee 12 

Enowlson's Farrier and Complete 
Horse Doctor. We have printed a new 
and revised edition of this celebrated 
book, which contains ELnowlson's famous 
Recipe for the Cure of Spavin, and Other 
new matter. This new edition is the 
neatest and most convenient one that 
has been issued, being a small-sized book 
for the pocket, and containing a full and 
complete index. There-is no disease io 
which the Horse is liable, that this book 
does not explain and point out the mode 
of treatment and the remedy. We sell 
our new edition (64 pages, ISino) at 12 

How to Talk and Debate ; or, Fluency of 
Speech Attainrd without the Sacrifice 
of Elegance and Sense. Price 012 



Any Book on this List will be sent to any address in the United States or Canada, Free cf 
>*»tage. Send Cash Orders to DICK & FITZGERALD, 18 Ann St., H.7. 



POPHDAE BOOKS Bl 

be Youns Bride's Book: An Epitome 

^rtl:r:^ ( „;,;,]n:,:lll -slif Hnl.i« ulW:.- 

AKl'r": faEF.. :';'«. This .e'linVof!^ [, Jt 
and must useful books evtr issued in Urn 
cheap form. It is printed in clear rmd 
beetnnfu] type, and on fine paper. Price 

ie Art of Conversation: With Remarks 

orLl-Vsiii-.noudA.UnjsB. 1J-, HtMIiBEi- 
ls. ■IhiaisthohcEthooli'oiithosul-jM.t 

«'■ ■>'■■■" ' Ei ■"•■■-.■ •,- ■ ■-. 

DilTi-.iltL-, ::n:; f w idi a. I H ii? f> of Syen-h. 

the Lawa of Conversation, Decencies of 
S|>?,?rl:, II,™ I., iTiiprovu Vuur.il GL"Ls, 
Urammatiiri] LiTi.rs, andsrmiulml olLnr 
irntlrra ijiiluislaled to inslruol J bashful 
penon DOW to make a good figure when 

p n riw y . ™!!.i'".... . .!!f. 8 ". ™ *™1 , "f*0 I 

10 Comic English Grammar ; 'or," a 
Cnmplt-.w Grammar of our Language, 
milk Comic Examples. Illustrated -with 
about fifty En&-ravwga. Price. „_.o I 

re Physiology ofHealth: BeingaVlew 
of Si more" important Functions of 
the Human Bodv with praoticsl obwt- 

i> added a Dietetical Regimen' for Dys- 

K:-Su:». or Ciimpitralivf Jvulrimc,.* ' ,,f 
(Terent Poods and Drinks. Br J on.- 

lisle of the Koya.1 College ofPhvsiiism 
in London, Ac. 64 pages. Price J 

ow to Dross with Taste ; Containing' 

most suitable companion for the ToLict 
should possess a copy. Price _-0 1 

ind Tonr Btops: Punctuation made 
plain, and Composition simplified for 
Beadem, Writers and Talkers. Price. ..0 1 
This little hook is worth ten times tbs / 
ice asked for It. and will teach accurately ' 
everything. fSm the Miction of a friend 
lettereo tJ.- composiiion of a learX 

aid Wori'i Made Easy: w 
Pronunciation and Accent ; wK 

' Evorybodw learar 
purchase this Y 
Jheap guide tqX 
WtO \»? 

f